Chickpea Soup

Time: 1/2 hour


Ingredent

2 medium-sized onions, peeled, and chopped

2 cups dried chickpeas, picked over, washed, and drained

2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice

1 Tbs. salt, or to taste

1/2 tbs. ground turmeric

1 tbs. ground cumin seeds

1 tbs. ground coriander seeds

1/8 tbs. cayenne pepper, or to taste

Freshly ground black pepper

2 Tbs. lemon juice

Methord


Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

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