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!!