For the chickpeas
1 cup dried chickpeas
1 Tbsp rock salt
2 Tbsp crushed garlic
Soak the chickpeas in 3 litres of cold filtered or spring water overnight. Next day, drain the water and refresh in plenty of running water. Drain.
Place in a stainless steel pot, cover with water to 5cm above the chickpeas, add salt and garlic. Bring to the boil and simmer for 2 hours or until tender.
For the soup
1 large onion, peeled and chopped
2 dessertspoons ground cinnamon
2 dessertspoons ground ginger
1 dessertspoon ground turmeric
1200g tinned tomatoes in juice, crushed or chopped
Cooked chickpeas with their cooking liquid
2/3 cup red lentils
100ml lemon juice
Saute the chopped onion in oil until cooked. Add spices and, when fragrant, add tomatoes, chickpeas and of their cooking liquid. Bring to the boil and simmer for about 40 minutes. Add lentils and simmer another 20 minutes, stirring regularly.
Add lemon juice and adjust the consistency if needed with remaining chickpea cooking liquid.
Check seasoning.
Tips: Chickpeas in their cooking liquid can be frozen in portions for later use.
The cooked chickpeas can also be used to make hummus. Put in a food processor with 2 Tbsp tahine, 100ml of lemon juice. Add the chickpea cooking liquid to get the desired consistency.
Mark Connor of Tangente in Moray Pl, Dunedin, has sent us this recipe.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz including your name, address and a daytime telephone number, and we will request it.
