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1 pound dry chickpeas, soaked overnight and drained
12 large cloves garlic
1/2 cup Baracke Tahini or other tehina (sesame paste)
1 large bunch cilantro, stems cut off
1 large bunch flat parsley, leaves and stems
6 ribs celery, peeled
salt to taste
2 teaspoons turmeric
1 teaspoon ground coriander
12 cups (3 quarts) water
1/4 cup fresh lemon juice or Heaven & Earth Lemon Juice
ground Gefen Pepper, to taste
Bring all of the ingredients, except for the lemon juice and pepper, to a boil in a wide-bottom pot.
Reduce the flame to medium and cook, covered, for two hours.
Add the lemon juice and pepper.
Using an immersion blender, cream the soup until smooth. Adjust the texture and seasonings.
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Hello. How long would I have to simmer the soup if I use canned chickpeas? Thanks.
You may not be able to substitute canned chickpeas for this recipe.