Title: Soup of Chick Peas
Categories: Soup Ethnic Vegetarian
Yield: 10 Servings

1	c	Dried chick peas, soaked
1/2	c	Parsley, chopped
		Salt
1/4	ts	Black pepper
2	pn	Pulverized saffron
1/4	ts	Turmeric
1	ts	Ginger, grated
1/2	c	Onion, grated
3	tb	Olive oil
8	c	Stock
1	tb	Tomato paste
1	c	Potatoes, cubed
1/4	c	Lemon juice

Drain soaked chick peas & place in a casserole or soup pot. Add parsley, salt, spices, onion, oil & stock. Bring to a boil. Reduce heat, cover & simmer for 1 hour. Add the tomato paste & simer for another 1 hour.

After 2 hours, add the potatoes & simmer for another 30 minutes. Add the lemon juice, check for salt & serve.

Adapted from Paula Wolfert, "Couscous & Other Good Foods from Morocco"

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