This is a great soup that is popular in the Mediterranean countries of Europe. It takes a little work, but the results are well worth the effort. You can cook this without the pressure-cooker, but the pressure-cooker cuts the time for cooking way down.
6 SERVINGS
- 1/2 pounds chick-peas (soak overnight for faster cooking)
- 9 cups water (1 cups less if the beans have been pre-soaked)
1. Place the chick-peas and water in a pressure-cooker. Bring to pressure and cook for 5 minutes.
Relieve the pressure, remove the lid and test the chick peas to be sure peas are tender. If they are not tender, just simmer them in the pot until they are tender and their skins are loose.
- 1-1/2 teaspoons salt
2. Puree about half the chick-peas with a little of their cooking liquid in a blender or food processor, and then return them to the pressure-cooker pot, add the above salt, and stir to blend. (The soup should be slightly creamy and studded with whole chick-peas.)
Cover the pot to keep the ingredients warm.
- 3 tablespoons extra-virgin olive oil
3. Add the oil to a heavy skillet over medium-low heat and sauté the onion and leeks until softened.
- 1 medium onion, sliced
- 2 leeks (white parts only) rinsed well and sliced
- 1 14.5 ounce can chopped tomatoes, drained
- 1/2 small orange peel zest (cut the thin orange layer off the peel) and cut into julienne strips
- 1 teaspoon ground fennel seeds
- 2/3 teaspoon pepper
4. Add the above ingredients to the skillet and cook for 3 or 4 minutes, or just long enough to thicken the sauce a little. Add all that's in the skillet to the pressure-cooker pot, stir and bring the soup back to a gentle simmer, then remove from the heat.
- 6 pieces toasted crusty French bread drizzled with olive oil
5. Serve the soup in a bowl poured over the toasted bread.
Although this soup is great at any time, it is the perfect soup for those cold winter days when you just want something hot and delicious in your stomach.
Give it a try...you are sure to enjoy it!
Source:Ezinearticles
6 SERVINGS
- 1/2 pounds chick-peas (soak overnight for faster cooking)
- 9 cups water (1 cups less if the beans have been pre-soaked)
1. Place the chick-peas and water in a pressure-cooker. Bring to pressure and cook for 5 minutes.
Relieve the pressure, remove the lid and test the chick peas to be sure peas are tender. If they are not tender, just simmer them in the pot until they are tender and their skins are loose.
- 1-1/2 teaspoons salt
2. Puree about half the chick-peas with a little of their cooking liquid in a blender or food processor, and then return them to the pressure-cooker pot, add the above salt, and stir to blend. (The soup should be slightly creamy and studded with whole chick-peas.)
Cover the pot to keep the ingredients warm.
- 3 tablespoons extra-virgin olive oil
3. Add the oil to a heavy skillet over medium-low heat and sauté the onion and leeks until softened.
- 1 medium onion, sliced
- 2 leeks (white parts only) rinsed well and sliced
- 1 14.5 ounce can chopped tomatoes, drained
- 1/2 small orange peel zest (cut the thin orange layer off the peel) and cut into julienne strips
- 1 teaspoon ground fennel seeds
- 2/3 teaspoon pepper
4. Add the above ingredients to the skillet and cook for 3 or 4 minutes, or just long enough to thicken the sauce a little. Add all that's in the skillet to the pressure-cooker pot, stir and bring the soup back to a gentle simmer, then remove from the heat.
- 6 pieces toasted crusty French bread drizzled with olive oil
5. Serve the soup in a bowl poured over the toasted bread.
Although this soup is great at any time, it is the perfect soup for those cold winter days when you just want something hot and delicious in your stomach.
Give it a try...you are sure to enjoy it!
Source:Ezinearticles
