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Shourbet Belela

Shourbet Belela
Region: Egypt
Created: Jul 16, 2010, modified: Jan 13, 2012, overall rating: 0.000






Ingredients:


    * 6 cups vegetable broth
       
    * 2 cups water
       
    * 6 garlic cloves, thinly sliced
       
    * 1/2 onion, chopped
       
    * 1 1/2 cups cooked chickpeas, drained
       
    * 1 teaspoon finely chopped parsley, optional
       
    * Salt and pepper, to taste
       
    * 2 lemons, cut into wedges

Combine the broth, water, garlic and onion in a saucepan. Bring to a boil, then simmer over medium heat for about 10 minutes, or until the onion softens.

Add the chickpeas and continue to cook for 15 minutes or so, until the chickpeas are very soft and tender, the soup well-flavored, the garlic and onions soft. Season with salt and pepper. Stir in the parsley.

Serve the soup in bowls, each bowl with a wedge or two of lemon to squirt in, then leave to impart its lemony flavor from the rind.

Serves 4.

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