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      RECIPE TITLE "Chick-pea Soup with Tomatoes, Rosemary, and Garlic"
    recipe from The Good Food: Soups, Stews, and Pastas Copyright© 1994 by Daniel Halpern
    Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields serves 6 time---difficultyeasy

    We like the bite the red pepper flakes impart to this substantial soup, but if you have a delicate constitution you may want to reduce the amount.


    2cups dried chick-peas
    4cups Beef Stock (page 6) di luted with 4 cups water
    1 bay leaf
    1/2 cup olive oil
    1medium onion, finely chopped
    4cloves garlic, minced
    2teaspoons dried rosemary, crushed
    1/4teaspoon red pepper flakes
    2cups canned Italian toma toes, drained, seeded, and
    finely chopped
    1/2 cup freshly grated Parmesan


    1. Soak the chick-peas overnight in water to cover. Drain the chickpeas, place them in a large saucepan, and add the diluted stock and the bay leaf. Bring to a boil, lower the heat, and simmer, covered, until the chick-peas are tender, about 1 1/2 to 2 hours, depending on the age of the chick-peas.

    2. In a skillet, heat the oil and in it sauté the onion over moderately low heat until tender. Add the garlic, rosemary, and red pepper flakes and cook briefly. Add the tomatoes and simmer for 30 minutes.

    3. When the chick-peas are tender, remove the bay leaf and any loose skins that have risen to the top. Purée about 2/3 of the chick-peas in a food processor or food mill. Return to the pot. The soup should be quite thick — almost the consistency of a vegetable purée. If itseems too thick, thin it with stock or water. Add the tomato mixture and bring the soup to a simmer.

    4. Remove from the heat and stir in the grated Parmesan and salt and pepper to taste. Serve in heated bowls.

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