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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking of the chickpeas into account. Ingredients:
2 cups uncooked dried garbanzo beans, soaked for 12 hours, drained |
2 medium onions, chopped |
2 medium potatoes, peeled and diced |
salt |
1/2 teaspoon turmeric |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/8 teaspoon cayenne pepper |
fresh ground pepper |
2 tablespoons lemon juice |
chopped fresh parsley (to garnish) |
Directions:
1. Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
2. Cover partially, turn heat to low and simmer for 1 hour.
3. Add the potatoes, salt, spices and another 3/4 cup of water.
4. Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
5. Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.
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