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COLLECTION: Diverse Soups
--------
2
corn tortillas, cut into strips and baked until crisp and 2 green
onions, sliced.
Instructions:
-------------
Brown pork in hot oil in large saucepan. Add remaining ingredients
except garnish. Cook 3 minutes. Garnish with tortilla strips and green
onions; serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: talmy@rand.org (Shel Talmy)
SPICY KALE AND CHICK-PEA STEW
=============================
Ingredients:
------------
1
1/2 cups dried chick-peas, soaked overnight in enough water to
cover them by 4 inches, drained, and rinsed
1
2
3
1
2
1
0 cups
water
large onions, chopped coarse
large garlic cloves, minced
olive oil
green bell peppers, chopped coarse
kale, coarse stems discarded and the leaves washed
well and chopped
/4 cup
1/2 lb
2
1
2
1
1
1
1
1
1
28-oz cans plum tomatoes including the juice, chopped
6-oz can tomato paste
1/2 tblsp chile powder
tsp
tsp
tsp
tsp
tsp
dried thyme
dried oregano
dried hot red pepper flakes
ground cumin
sugar
bay leaf
steamed couscous or rice as an accompaniment
Instructions:
-------------
In a large saucepan simmer the chickpeas in the water, covered
partially, for 1 1/2 hours, or until they are tender. In a heavy kettle
cook the onions and the garlic in the oil over moderate heat, stirring
occasionally, until the vegetables are golden, add the bell peppers, and
cook the mixture, stirring, for 10 minutes. Add the chick-peas with the
cooking liquid, the kale, the tomatoes with the juice, the tomato paste,
the chili powder, the thyme, the oregano, the red pepper flakes, the
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (19 of 25) [12/17/1999 12:03:43 PM]
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