Ingredients :
- 150 g dry chickpeas, soaked overnight or 8 hrs
- 50 g bacon (2 slices or so)
- 1 onion, sliced thin
- 1/2 carrot
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- to taste salt
- 200-300 ml broth of choice (I used Japanese kombu/kelp stock)
- to taste Lemon pressed olive oil to drizzle (optional)
- to taste Fresh cilantro
Method :
- Soak beans overnight in plenty of water. Drain before cooking.
- In a heavy pot, saute bacon, cumin seeds, and onions until onions are soft. Add carrots, cut up kombu and ground coriander and saute a couple more minutes.
- Add chickpeas, sauerkraut juice, shiokoji and enough broth to cover beans.
- Bring to a boil, cover with lid and turn to lower heat. Cook for 45-60 minutes. Stir occasionally. If liquid gets too low, add a bit more broth, but keep in mind in the we you don"t want it to be soupy, rather thick.
- Once beans are desired softness and soup is thick, it"s ready! Serve with fresh cilantro on top and a drizzle of lemon olive oil.
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