Today we are traveling to Lebanon from Korea in our Culinary journey across the globe.As much as I want to write about this country and the cuisine, I am so pressed for time that I think I will either write it some other time or just skip it.
I have here, a Chickpea soup and a cucumber yogurt salad from Lebanon.
This was the 4th recipe that I made. The soup was good and
almost like our chana masala but with potato. This was my lunch with
those two bread slices and quite a heavy one. So I left out half the
soup.This was savored by the kids in the evening.
Cooked chickpeas - 2 cup
Potato-1, large, peeled and cubed
Onion - 1 , chopped
Tomato -1, chopped
Tomato paste- 1 teaspoon
Baharat Spice Mix - 1 teaspoon
Vegetable stock - 3 cups
Salt to taste
Oil- 1 teaspoon
Lemon juice to taste
Coriander leaves- a fistful
Heat oil in a pan and add the onion.Saute till the onion is soft and add the tomato and tomato paste.Saute the mixture till the tomato is soft and add the potato , vegetable stock,salt, baharat spice mix and bring to boil.Simmer, cover and cook till the potato is just done.
Add the cooked chickpea and simmer for 5 minutes. Add lemon juice and coriander leaves. Take half the chickpeas and make a paste and add to the pan[see note below].Mix and simmer for a minute and remove from heat.
Serve hot garnished with coriander leaves.
- The ground chickpea paste has to be added before the lemon juice is added. I forgot to add it in that stage.
I also made this Lebanese cucumber yogurt salad .Do check it out..
Labels: Blogging Marathon, Lebanese Cuisine, Slurpy soups, Vegan varieties