RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chick-Pea Soup, Moroccan - pareve
1 small onion, diced 1 small clove garlic (left whole for less garlic taste or diced for more) 1 tablespoon olive oil 1/2 teaspoon turmeric 1/2 teaspoon cinnamon 1/2 teaspoon cooked rice 3 cups vegetable broth 1 (15 oz.) can chick peas, drained 1 cup fresh parsley, chopped 1/4 cup sun-dried tomatoes Salsa Croutons: 4 slices French bread, 1/2-inch thick olive oil 4 rounded teaspoons prepared tomato salsa In a saucepan sized to hold the entire soup recipe, saute onion in olive oil over medium heat until limp and translucent. Estimate the completion time for onions and about 5-8 minutes before you think the onions will be done, add the garlic. (If garlic clove was left whole, remove the garlic after the sauteeing step in the recipe. It will have done its job by flavoring the oil for a hint of garlic taste.) Add turmeric, cinnamon, rice, vegetable broth, and chick peas. Bring to a boil, reduce heat to a simmer, and continue cooking, covered, 20 minutes. Stir in parsley and tomatoes. Add salt and freshly ground pepper to taste. Simmer, covered, for additional 10 minutes. Meanwhile, prepare the salsa croutons in the following manner: Brush both sides of the bread with olive oil. Toast on both sides. Spoon rounded teaspoon of salsa on top of each toasted bread slice. Serves 4 To serve: Carefully float salsa-topped crouton on each serving of soup. Source: PALM BEACH JEWISH TIMES, January 12, 1996 Notes from KPS: This recipe appeared in an article by Ethel Hofman encouraging people to switch to the Sephardic diet as a tasty and nutritious option, especially after the rich and heavy food of the holiday period Thanksgiving through the (Gregorian calendar) New Year. The original recipe was a meat recipe because of the use of chicken stock. I couldn't see any particular reason to limit this soup to a meat meal, so I have substituted vegetable broth for greater flexibility in menu planning. I wonder if the Ethel Hofman behind this recipe is the same person who authored the EVERYDAY COOKING FOR THE JEWISH HOME cookbook I cited in an earlier post. It appears likely given the Palm Beach area connection and the spirit of innovation Ethel ascribed to her mother and the spirit of innovation evident in this recipe with the salsa-topped crouton. The lower the heat and the longer you saute onions, the sweeter the taste will be. This step can take as much as 30 minutes when done over the lowest heat on your stove top. You choose the length of time to achieve the desired degree of onion bite or sweetness.
