Chickpea and Pumpkin Soup
DESCRIPTION
Served on the second night of the Jewish New Year (Rosh Hashanah), this soup has deep and rich flavors from the chickpeas, pumpkin and onion that slowly infuse with the shank meat and saffron.
INGREDIENTS
- 1 lb dry chickpeas
- 1 lb pumpkin (peeled, seeded and diced)
- 2 onions (minced)
- 1 lb shank bone meat
- 1/2 tsp saffron (crushed)
- salt (pepper to taste)
- 1 bunch cilantro (finely minced or ground)
INSTRUCTIONS
- Pre-soak the chickpeas overnight.
- The following day cook them for 20 minutes in 2 quarts of water to which you add the bicarbonate of soda. Set them aside to cool. Remove the skins of the chickpeas, rinse them thoroughly in a colander.
- Put the chickpeas in a saucepan, add the pumpkin, meat and saffron.
- Cover them with 2 quarts water and cook them for 1 hour at medium temperature.
- Remove the meat that you serve separately from the soup to which you add the cilantro, salt and pepper.
Notes
French: (SOUPE DE POIS CHICHES ET POTIRON)
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