Recipe - Chickpea Soup Illiria

1 pound Dried chickpeas;picked over,
rinsed, and soaked 10 hours
or longer in water to cover
by at least 4 inches
2 tablespoon Baking soda water
6 cup Broth
2 cup Water
2 cup Finely chopped carrots
1 One half cup Finely chopped onions
One fourth cup Fresh lemon juice
One half teaspoon Salt; or to taste,
(optional)
One fourth teaspoon White pepper

Here's a recipe from Jane Brody's Good Food Gourmet that claims to "degas"
chickpeas:

Drain the chickpeas, and sprinkle them with the baking soda, tossing the
chickpeas to coat them well. Put the chickpeas in a large saucepan. Let the
chickpeas stand for 30 minutes Add enough water to cover the chickpeas,
bring the water to a boil, and boil the chickpeas for 2 minutes. Drain and
rinse the chickpeas with cold water. Add more cold water to the pan, and
rub the chickpeas gently to remove their skins. Keep pouring off and adding
new water until all the skins are gone. Drain the chickpeas. Place the
chickpeas in a large saucepan. Add the broth and the 2 cups of water, and
bring the liquid to a boil. Reduce the heat, and boil the chickpeas gently
for 50 minutes or until they are nearly soft. Add the carrots, onions,
lemon juice, salt(if desired), and pepper. Return the soup to the boil,
reduce the heat, and simmer the soup 10 minutes longer or until the
chickpeas and veggies are soft.

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998