1/3 lb dried chick peas
4 tbsp olive oil
1 onion, chopped
2 ribs celery, diced
2 carrots, diced
1 leek, white and pale green parts, t, hinly sliced
2 cloves garlic, chopped
2 cup shredded cabbage
1 1/2 cup canned italian plum tomatoes, chopp, ed with th
2 tsp tomato paste
7 cup chicken broth
1 zucchini, chopped
1/3 cup elbow macaroni
1 salt
1 freshly-ground pepper
Directions
Soak the chick peas overnight in plenty of cold water; the next day
drain the chick peas and rinse under cold water. Set aside. Place the
oil and onion in a soup kettle, set over low heat and cook slowly
until the onion has softened, about 5 minutes. Increase the heat to
medium, add the celery and stir-cook for 1 minute. Add the carots and
stir-cook for 1 minute; add the leek and stir-cook for 1 minute. Add
the garlic and cabbage, stir, cover the pot and cook for 2 minutes.
Add the tomatoes, tomato paste, and broth. Dump in the chick peas.
Bring the soup base to a boil; boil for 3 minutes. Cover and simmer
for 1 1/2 to 2 hours, or until chick peas are completely tender. (The
soup may be prepared in advance to this point.)
To finish the soup, add the zucchini and elbow macaroni to the
simmering soup. Cover and continue to simmer for 12 minutes, or
until the macaroni is al dente and the zucchini is cooked through.
Season with salt and freshly-ground pepper to taste. Ladle the soup
into warm bowls and serve piping hot.
Makes 6 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
Servings: 6 servings
Chick Pea & Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is possible to read the history of written recipes way back into antiquity, certainly as far back as early Egypt, and potentially, even further back. In practice though, mostly, these early recipes were just primitive pictorial recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the early Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later, there were a couple of interesting recipe books which appeared in the fourteenth century - a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that appears on menues today, but instead recipes for the types of food on the menus of the wealthy. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an eruption in publications on food, some of which are now in private collections. By the time we get to the 1900s, cookery books were in high demand, mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chick Pea & Vegetable Soup recipe.
