|
Egyptian Chickpea
and Orzo Soup
Ingredients "Serving 4":
- 6 cups
vegetable broth
- 2 cups
water
- 6 garlic
cloves, thinly sliced
- 1/2
onion, chopped
- 1 1/2
cups cooked chickpeas, drained
- 1
teaspoon finely chopped parsley, optional
- Salt and
pepper, to taste
- 6 ounces
orzo or other small soup pasta
- 2
lemons, cut into wedges
Combine the
broth, water, garlic and onion in a saucepan. Bring to a
boil, then simmer over medium heat for about 10 minutes,
or until the onion softens.
Add the
chickpeas and continue to cook for 15 minutes or so, until
the chickpeas are very soft and tender, the soup
well-flavored, the garlic and onions soft. Season with
salt and pepper. Stir in the parsley.
Meanwhile,
cook the orzo or other pasta in rapidly boiling salted
water until tender; drain.
Serve the
soup in bowls, ladled over the orzo, each bowl with a
wedge or two of lemon to squirt in, then leave to impart
its lemony flavor from the rind. Serves 4.
PER
SERVING: 305 calories, 16 g protein, 54 g carbohydrate, 3
g fat (0 g saturated), 2 mg cholesterol, 6 mg sodium, 4 g
fiber.
Notes: "If
you have no orzo, use spaghetti broken into short lengths
before cooking. And if you have any of the ends you've
snapped off asparagus, this is a good place to use them.
Jut cut them into thin rounds and add to the soup about 5
minutes before serving. They are delicious with the
chickpeas."
|
