Mediterranean Chickpea Lentil And Rice Soup With Basil Recipes

21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS

Steps:

• Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
• Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

MEDITERRANEAN CHICKPEA, LENTIL, AND RICE SOUP WITH BASIL

Steps:

• Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
• In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
• Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
• Bring to a boil, then reduce heat and cover for 1-1/4 hours.
• Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
• Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.