; Eastern European Chick-Pea Soup
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Eastern European Chick-Pea Soup


  • pg 1
									                                            Hearty             L u n c h         &     Supper             Sou      P   5   • 141

Eastern European Chick-Pea Soup

Chick-peas form part of the staple               Drain the chick-peas and
diet in the Balkans, where this soup             rinse under cold water. Place
originates. It is eco nomical to make,      in a large pan with the vegetable
and is a hearty and satisfying dish.        stock and bring to a boil. Lower
                                            the heat and cook slowly for about
           INGREDIENTS                      1 hour.
Serves 4 to 6
5 cups chick-peas, soaked overnight             Add the potatoes, olive oil,
21/4 quarts vegetable stock                     and salt and pepper to taste
3 large waxy potatoes, cut into bite-size   and cook for 20 minutes until the
  chunks                                    potatoes are tender.                         Add the spinach and sliced,
1 cup olive oil
/4                                                                                       cooked sausages (if using) 5
8 ounces spinach leaves                                                              minutes before the end of cooking.
salt and freshly ground black pepper                                                 Serve the soup in warm soup bowls.
spicy sausage, cooked (optional)

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