This soup has a Mediterranean flair and is great on those cold winter days. Great for vegetarians and meat eaters alike this hearty soup will have your family begging for more.
1-1/4 cup dried Chick Peas or 2 (15 oz.) cans
1/4 cup melted butter
1 medium onion, chopped
1 small bunch of parsley, chopped
1-1/2 teaspoons Turmeric
1-1/2 teaspoons Cinnamon
1/2 teaspoon pepper
1 teaspoon salt
1/2 cup rice
2-1/2 Tablespoon Flour
Juice of one lemon
5 cups water or vegetable stock
If using dried chick peas, soak overnight and drain. If using canned, drain and rinse. Heat butter in a Dutch oven. Add chick peas, onion, parsley, turmeric, cinnamon. Stir over medium heat 3-4 minutes. Add 5 cups of water or vegetable broth for canned chick peas, 6 cups for dried chick peas. Bring to a boil. Cover and reduce heat and simmer until rice is done. Mix flour with 2 Tablespoons of water, then add 1/2 cup of soup to the flour and water. Stir well, then pour mixture back into the soup. Stir thoroughly, then add the lemon juice and simmer for 10 more minutes.
For an extra little nutrition boost, put a handful of Kale or Arugula in the bottom of a soup bowl before ladling in the soup.