RFCJ RECIPE ARCHIVE
Posted by : Msutnick Chick Pea Soup - pareve
"La table Juive", a French book of Jewish holiday recipes and traditions, has a recipe for Chick Pea Soup which looks similar to the harissa soup. (They call it Algerian rather than Moroccan but it is probably general North African.) They give it as a variation of a North African bean soup. The exact relationship between the ingredients listed under the variation and the ingredients in the original recipe is not entirely clear to me, but soup recipes always leave room for improvisation. Here is my best effort at merging and translating the recipe. 400 grams (slightly less than one pound) of dry chick peas 6 Tbsp.oil 4 onions 2 cloves of garlic 1 tsp. harissa 1 tsp. cumin 4 tomatos salt chopped parsley Soak the chick peas overnight. The next morning, cook the onion, garllic, harissa and cumin in the oil in a soup pot. Add the chickpeas and their liquid plus a quart of water and the tomatoes. Bring to a boil and simmer for 2 1/2 hours. Add salt to taste and garnish with the chopped parsley.
