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By: Chris D.
| Description: | ||
| Time: | 3 hr 30 min (1 hr 30 min to prepare, 2 hr to cook) | |
| Meal type: | Soup | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 each 4 cups dried chick peas -- garbanzos or 1 each 4 cans chick peas -- drained (15 oz) 1 each Water -- about 4 cups 1 each 2 tablespoons baking soda 1 each 2 onions -- chopped, up to 3 1 each 1 cup olive oil 1 each Salt and pepper -- to taste 1 each Lemon slices |
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| Directions: | ||
| * Soak the beans overnight in warm water. * Strain and dust with baking soda. * Let stand for 15 minutes. * Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins). * Place in strainer and rinse thoroughly for several minutes. * Put into a large pot along with enough water to cover and bring to a boil, skimming off the foam as it rises. * Add the onions, oil, salt and pepper and simmer covered until the beans split; about 90 min. to 2 hours. |
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| Notes: | ||
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