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Vegan Western Asian Recipes
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Chickpea Soup (Iraq)
From: jonesies

Low in calories and fat. Taken from www.fooddownunder.com.

SERVES 6

  • 1 cup chickpeas
  • 9 cups water
  • 2 tablespoons vegan margarine
  • 2 medium onions, diced
  • 4 garlic cloves, crushed
  • 1/2 cup cilantro leaf, finely chopped
  • salt
  • pepper
  • 1/2 teaspoon mustard powder
  • 1 pinch cayenne pepper

Soak chickpeas in the water overnight.

In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours.

In a separate pan, stir-fry the onions and garlic in the margarine until they begin to brown.

Add the cilantro leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas.

Cover and cook over medium heat for 1 hour or until the chickpeas are tender.