Chickpea and Saffron Broth RecipeOrigin: North Africa Period: Modern |
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This is a very colourful soup, infused with the richness of saffron. Ingredients:
250g dried chickpeas (tinned chickpeas will not work in this recipe) 
Chickpea and Saffron Broth Preparation:Method:Soak the chickpeas overnight in plenty of cold water. The following day, drain and rinse the chickpeas and pour into the base of a large pot. Cover with water and bring to the boil (skim-off any foam that rises to the surface). Add the chilli and bay leaf, add a further cupful of water, bring to the boil, reduce to a simmer and cover with a lid. Cook for at least two hours (checking the water level frequently) and ensure that the chickpeas are soft at the end of this time. When the chickpeas are done, add the courgette, onions and tomatoes to the pot. Bring back to the boil and skim-off any fresh foam rising to the top. Check the water level, reduce to a simmer, cover and cook for a further half hour. At the end of this time add the garlic and saffron. Season then cook for a further five minutes. Take off the heat, add the chopped herbs and serve immediately. (In fact the soup will taste better if left for a day and re-heated the next day, though you may have to add a little more saffron). |
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Other recipes with chickpeas and saffron as primary ingredients: Chubbagin Lélé et Raabie Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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