Text 10807, 103 rader
Skriven 2014-03-11 22:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Houses
==============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> people in the tax office know that lethargy and inertia will
 DD> prevent most from doing anything / politicians and bureaucrats
 DD> - which is to say thieves and liars. / many a politician's
 DD> nephew has no capacity for learning anything

 DD> I have commented before on the common-sense way you Canuckians
 DD> (except, apparently when it comes to the FLQ) do things.

I sometimes wonder if my country is less good than I make it out to
be and your country less bad than you make it out to be.

And our Quebec is like your Texas; it can leave if it really wants
to ... the rest of us don't care one way or another! [g]  But enough
of that ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lablabi (Tunisian Chickpea Soup) 
Categories: African, Beans, Soups
  Servings: 6

      2 c  dried chickpeas, soaked
           overnight
      8 c  water
      4 lg garlic cloves, peeled and
           halved
      2 TB olive oil
      2 c  minced onion 
      2 ts ground cumin
      1 TB minced or crushed garlic
  1 1/2 ts salt, or more to taste
      2 TB fresh lemon juice
           Black pepper

Drain and rinse the soaked chickpeas, then transfer them to a soup
pot, large saucepan, or Dutch oven, along with the water and garlic
cloves. Bring to a boil, lower the heat to a simmer, partially
cover, and cook until the chickpeas are completely tender, an hour
or longer. (You want to err on the soft side.)

Meanwhile, place a medium skillet over medium heat for about a
minute, then add the olive oil and swirl to coat the pan. Add the
onion and cumin, and cook, stirring, for 5 to 8 minutes, until the
onion becomes soft. Add the minced garlic and 1 teaspoon of the
salt, reduce the heat to low, and continue to cook for another 10
minutes. Cover and cook over the lowest possible heat for 10 minutes
longer, then remove from the heat.

When the chickpeas are very tender, add the onion-garlic mixture,
scraping in as much as you can of whatever adhered to the pan.
Collect the remaining parts (this is flavor!) by adding the lemon
juice to the skillet and stirring it around, scraping the sides and
bottom (deglazing), then pouring all of this onto the chickpeas as
well. Taste to adjust the salt (you will likely want to add up to
another 1/2 teaspoon) and grind in a generous amount of black pepper
to taste. At this point, if you choose, you can puree some of the
chickpeas with an immersion blender.

Cover and let the soup simmer for another 10 minutes or so before
serving.

Optional Enhancements:

A few strands of saffron added to the cooking water in step 1
A spoonful of harissa 
Touches of torn fresh flat-leaf parsley, cilantro, or mint 
Crushed red pepper
A poached or fried egg added to each serving
A drizzle of high-quality extra-virgin olive oil (or
a citrus-spiked olive oil)
Cooked diced carrot mixed in
A spoonful of thick yogurt on top 
A sprinkling of capers on top 
A spoonful or two of cooked brown basmati rice or couscous stirred in 
Chopped, pitted olives on top, or a bowl of assorted olives on the side
Crisp, cold radishes on the side, whole or sliced
Chopped or slivered Marcona almonds 
Sliced ripe tomatoes on the side

I ended up needing to thin out the soup with extra water once the
chickpeas were cooked. As written, it bordered on a stew, or even
saucy beans. -KW

Suggested tweaks: Dress the soup up as much as you'd like. A poached
egg is delightful, as is a squeeze of harissa. - KW

From: The Heart of the Plate by Mollie Katzen 
Posted by: Kate Williams
From: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... I never back down from a fight and have the scars to prove it.

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