Friday, August 1, 2014

MOROCCAN CHICKPEA WITH BLACK BEANS SOUP ENJOY DAN:

HASA AL HUMMUS MOROCCAN CHICKPEA WITH BLACK BEANS by CHEF DAN:
Serves 30-40

INGREDIENTS:
5 cups dried garbanzo beans, soaked over night
22 cups vegetarian broth or water
2 tablespoons olive oil
8 onions, chopped
7 garlic cloves, minced
4 (15 Oz) black beans
3 teaspoon EACH sea salt, and freshly ground black pepper
5 teaspoon EACH cumin, smoked paprika, ground turmeric
1/4-cup lemon juice
2 teaspoons cayenne pepper

DIRECTIONS:
1.   In a soup-pot combine the chickpeas and broth to a rolling boil.
2.   Cover, reduce heat and cook for 1 hour.
3.   In a skillet add oil over medium-high heat when sizzling.
4.   Add onions and sauté for 4-5 minutes.
5.   Add garlic and sauté 1 minute.
6.   Add onion mixture and the remaining ingredients to the soup-pot.
7.   Bring to a boil, cover then simmer for 1 hour or until chickpeas are soft.


ENJOY DAN:                                  BON-JALAPENOS!!

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