Chick Pea Soup from Soup: A Way of Life by Barbara Kafka

Name: Chick Pea Soup from Soup: A Way of Life by Barbara Kafka
Ingredients: ½ medium bunch parsley, leaves and about 1 inch (2.5 cm) of stems only; 1 medium-to-large very ripe tomato, peeled and coarsely chopped; or ¾ cup (180 ml) Chunky Tomato Base, drained and coarsely chopped canned tomatoes (not plum), or sterile-pack chopped tomatoes; 1 tablespoon paprika; ¼ cup (65 ml) olive oil; 12 medium cloves garlic, smashed and peeled; 2 cups (360 g) cooked chick peas or drained and rinsed canned chick peas; 2 teaspoons kosher salt; 2 teaspoons fennel seed; Freshly ground black pepper, to taste; Two ¼ x 2- inch (1 x 5- cm) strips of orange zest; 2 bay leaves; 1 medium onion, cut into chunks; Two ¼ x 2- inch (1 x 5- cm) strips of lemon zest

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This recipe is a variation on a southern Spanish theme. Chick peas are extremely nourishing and can be substituted for beans or pasta in many soups. They would be particularly good in Chicken Soup ...

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Ingredients

½ medium bunch parsley, leaves and about 1 inch (2.5 cm) of stems only
1 medium-to-large very ripe tomato, peeled and coarsely chopped; or ¾ cup (180 ml) Chunky Tomato Base, drained and coarsely chopped canned tomatoes (not plum), or sterile-pack chopped tomatoes
1 tablespoon paprika
¼ cup (65 ml) olive oil
12 medium cloves garlic, smashed and peeled
2 cups (360 g) cooked chick peas or drained and rinsed canned chick peas
2 teaspoons kosher salt
2 teaspoons fennel seed
Freshly ground black pepper, to taste
Two ¼ x 2- inch (1 x 5- cm) strips of orange zest
2 bay leaves
1 medium onion, cut into chunks
Two ¼ x 2- inch (1 x 5- cm) strips of lemon zest