Chickpea and Lentil Soup

Active Time:  15 Minutes; Total Time:  45 Minutes     Serves 4
   
INGREDIENTS

• 2 tablespoons butter
• 1 onion, chopped
• 2 ribs celery, chopped
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cinnamon
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 cup lentils
• 6 1/2 cups water
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
• 1/3 cup chopped cilantro or parsley

DIRECTIONS

In a large pot, melt the butter over moderately low heat. Add the onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.

Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Add the chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.

Variations: *Add one-and-a-half cups of diced leftover cooked lamb with the chickpeas. *Add two cups of shredded cabbage and an additional half cup of water along with the tomatoes.
*Use saffron instead of the turmeric.            

Source: Quick from Scratch - Soups and Salads (from Cooking.com)

Harira Recipe at Epicurious.com

yield: Makes about 12 cups
(Moroccan Chicken, Chick-Pea, and Lentil Soup)

A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

Ingredients

    1 whole chicken breast, halved
    4 cups chicken broth
    4 cups water
    a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
    1/4 teaspoon crumbled saffron threads
    2 medium onions, chopped fine
    2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
    1/2 cup raw long-grain rice
    1/2 cup lentils
    3/4 cup finely chopped fresh coriander
    3/4 cup finely chopped fresh parsley leaves
    dried chick-peas, picked over water

Preparation

In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).

In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.

To Cook Dried Chickpeas:
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.

To make 2 cups cooked chick-peas begin with a scant cup dried.

Just before serving, stir in coriander and parsley.

To Quick-Soak Dried Beans
Can be prepared in 45 minutes or less but requires additional unattended time.

In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Quiche Supreme

Original recipe makes 2 - 9 inch quiche Change Servings

• 2 (9 inch) deep dish frozen pie crusts
• 1 tablespoon finely chopped green bell pepper
• 1 small onion, finely chopped
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 6 eggs
• 2 cups heavy cream
• 8 ounces shredded Monterey Jack cheese
• 8 ounces shredded Swiss cheese
• 12 ounces cooked ham, chopped
• 1/2 teaspoon vinegar
• 1/8 teaspoon dried tarragon
• 1 pinch garlic powder
• 1 pinch ground nutmeg
• 1 pinch dried parsley
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
2. In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
4. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.