Home‎ > ‎Soups‎ > ‎

Soupe au Blé Verte

Slightly adapted from Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan
Serves: 6-8

1 cup dried small chickpeas
1/4 cup olive oil 1 small onion, diced
1 stalk celery, finely chopped 1 carrot, peeled and diced
3 cloves garlic, minced
1/4 cup plus 2 tablespoons finely chopped fresh parsley
1 bay leaf 1 teaspoon harissa, plus more for garnish
1/2 teaspoon cayenne pepper
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
7-8 cups water
1 tablespoon tomato paste 1 cup freekeh, picked over for stones and chaff and rinsed
1 cup cavalo nero, chopped with the center rib removed
1 lemon, quartered

Place the chickpeas in a bowl, cover with water, and soak them overnight.

The next day, put the olive oil in a soup pot and saute the onion, celery, carrot, and garlic until the onion is transparent. Add the drained chickpeas to the pan with 1/4 cup of parsley, the bay leaf, harissa, cayenne pepper, salt, and black pepper. Stir in the tomato paste and a cup of water, and cook for about 5 minutes.

Add 6 cups of water and bring to the boil. Stir in the freekeh and lower the heat. Cover the soup, and simmer for 1-1/2 hours. You may have to add an additional cup of water. Add the cavalo nero and cook for an additional 30 minutes. Discard the bay leaf and serve with a sprinkling of parsley and a wedge of lemon.
Comments