Chick Pea Soupcuban, soups, vegetarian 1/2 lb chick peas, soaked 2 1/2 quart water 1 bay leaf 2 large potatoes 1/4 cup olive oil 1 large onion, chopped 1 large green bell pepper, diced 3 garlic cloves, chopped 2 cup tomatoes, diced 1 tablespoon tomato paste 1 cup cabbage, shredded 1 minced parsley for garnish 1 chili pieces Combine chick peas, water, bay leaf, bring to a boil & simmer 2 1/2 to 3 hours. Add potatoes & cook another 30 minutes. In a large skillet, heat oil over low & add onion, pepper & garlic. Cook, stirring, for 6 to 8 minutes. Add tomatoes & tomato paste & cook 10 to 15 minutes. When chick peas are tender, add tomato mixture & stir well. Add salt, pepper & cabbage & cook 15 minutes, covered over low heat. Discard bay leaf. Serve soup hot sprinkled with parsley & chili pieces. Randelman & Schwatrz, "Memories of a Cuban Kitchen" |
