Ingredients

Scaled 4

  • 8 cloves garlic (left whole)
  • 4 bay leaf
  • 4 med onion, chopped small
  • 12 carrots chopped in 1/3 inch cubes
  • 120 oz / 3390 g chickpeas (2 cans)
  • 24 c / 5448 g chicken stock
  • salt
  • pepper

I had this in a great little place in New York City near Citibank in Midtown (on 53rd between 2nd and 3rd) called Luna Piena as a special and copied it as best I could.

Method

  1. Saute onions until soft and transparent.
  2. Add the carrots for about 5 minutes to get warm
  3. Add all the rest of the ingredients
  4. Bring to a boil -- then reduce to a simmer and cover.
  5. Cook for 30 minutes.

Servings

3-4

Prep Time

20 minutes

Cook Time

30 minutes

Category

Source

Peter Mahnke 2006022163051

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