Kswck wrote:
> Your favorite recipe?

This is one of my favorite original creations. Love it! I use Meyer
lemons cos I have a Meyer lemon tree but have used Eureka lemons during
the off-Meyer season --- TammyM

Middle Eastern Garbanzo Bean Soup

1 pound dried garbanzo beans
cooking oil of choice
1 onion, chopped
4 small cloves garlic, minced
1 carrot, chopped small
cumin, at least 1 teaspoon
coriander, at least 1 teaspoon
1/2 t. all spice
ground pepper to taste
6 cups chicken stock
1/3ish cup tahini
juice of 2 Meyer lemons
1 garnet yam, cubed (not thematic but very tasty!)
1/4 cup EACH cilantro and parsley (flat leaf)


Recipe
Cook garbanzos. Reserve about half of beans and all of the cooking liquid.

Heat oil in stock pot. Add onion, saute until translucent. Add garlic
and continue to cook 2 mins, stirring frequently to prevent burning. Add
carrots, cook for a few minutes more. Add spices and cook until
fragrant, a minute or so, stirring constantly. Add stock, 1/2 of cooked
garbanzos, tahini and lemon juice. When carrots are cooked, bBlitz with
stick blender. Add remaining garbanzo beans, sweet potato, and spinach.
Cook until sweet potato is cooked through. Add cilantro and parsley.
Adjust seasoning (may need a touch more lemon). If soup is too thick,
dilute with some of the bean cooking liquid.

TammyM > wrote in
on Oct Sat 2009 10:12 am

> Kswck wrote:
>> Your favorite recipe?
>
> This is one of my favorite original creations. Love it! I use Meyer
> lemons cos I have a Meyer lemon tree but have used Eureka lemons
> during the off-Meyer season --- TammyM
>
> Middle Eastern Garbanzo Bean Soup
>
> 1 pound dried garbanzo beans
> cooking oil of choice
> 1 onion, chopped
> 4 small cloves garlic, minced
> 1 carrot, chopped small
> cumin, at least 1 teaspoon
> coriander, at least 1 teaspoon
> 1/2 t. all spice
> ground pepper to taste
> 6 cups chicken stock
> 1/3ish cup tahini
> juice of 2 Meyer lemons
> 1 garnet yam, cubed (not thematic but very tasty!)
> 1/4 cup EACH cilantro and parsley (flat leaf)
>
>
> Recipe
> Cook garbanzos. Reserve about half of beans and all of the cooking
> liquid.
>
> Heat oil in stock pot. Add onion, saute until translucent. Add garlic
> and continue to cook 2 mins, stirring frequently to prevent burning.
> Add carrots, cook for a few minutes more. Add spices and cook until
> fragrant, a minute or so, stirring constantly. Add stock, 1/2 of
> cooked garbanzos, tahini and lemon juice. When carrots are cooked,
> bBlitz with stick blender. Add remaining garbanzo beans, sweet potato,
> and spinach. Cook until sweet potato is cooked through. Add cilantro
> and parsley. Adjust seasoning (may need a touch more lemon). If soup
> is too thick, dilute with some of the bean cooking liquid.
>

Looks like it would work well for me if I replaced the garbonzos with a
5 bean mix. Yeah I know that would blow it's Middle Eastern name. But
nobody in my family is Middle Eastern so nobody would catch on.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

In article >,
TammyM > wrote:

> Kswck wrote:
> > Your favorite recipe?
>
> This is one of my favorite original creations. Love it! I use Meyer
> lemons cos I have a Meyer lemon tree but have used Eureka lemons during
> the off-Meyer season --- TammyM
>
> Middle Eastern Garbanzo Bean Soup
>
> 1 pound dried garbanzo beans
> cooking oil of choice
> 1 onion, chopped
> 4 small cloves garlic, minced
> 1 carrot, chopped small
> cumin, at least 1 teaspoon
> coriander, at least 1 teaspoon
> 1/2 t. all spice
> ground pepper to taste
> 6 cups chicken stock
> 1/3ish cup tahini
> juice of 2 Meyer lemons
> 1 garnet yam, cubed (not thematic but very tasty!)
> 1/4 cup EACH cilantro and parsley (flat leaf)
>
>
> Recipe
> Cook garbanzos. Reserve about half of beans and all of the cooking liquid.
>
> Heat oil in stock pot. Add onion, saute until translucent. Add garlic
> and continue to cook 2 mins, stirring frequently to prevent burning. Add
> carrots, cook for a few minutes more. Add spices and cook until
> fragrant, a minute or so, stirring constantly. Add stock, 1/2 of cooked
> garbanzos, tahini and lemon juice. When carrots are cooked, bBlitz with
> stick blender. Add remaining garbanzo beans, sweet potato, and spinach.
> Cook until sweet potato is cooked through. Add cilantro and parsley.
> Adjust seasoning (may need a touch more lemon). If soup is too thick,
> dilute with some of the bean cooking liquid.

This sounds really interesting, but I'd sub' for Garbanzos. I just
cannot stand them. :-( It's a texture thing...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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On Sat, 03 Oct 2009 11:57:00 -0500, Omelet >
wrote:
>
>This sounds really interesting, but I'd sub' for Garbanzos. I just
>cannot stand them. :-( It's a texture thing...

Am just the opposite...I like garbanzos in salads because they have a
texture reminiscent of cheese without all the fat.

Terry

Terry wrote:
> On Sat, 03 Oct 2009 11:57:00 -0500, Omelet >
> wrote:
>> This sounds really interesting, but I'd sub' for Garbanzos. I just
>> cannot stand them. :-( It's a texture thing...
>
> Am just the opposite...I like garbanzos in salads because they have a
> texture reminiscent of cheese without all the fat.
>
> Terry

Terry - I'm not sure I understand your definition of "cheese like
texture". I like garbanzos in salads if provided in a salad bar, but I
have never considered (and still don't) that they would be a sub for
cheese. But unless making a salad with either feta or blue cheese, I
don't often add cheese to my salads.

Bob