It looks like baby poop. I should learn how to take decent photos.
This soup is named for the restaurant in Nevada City, not the mountain. The secret is using dried baby garbanzo beans- although I suppose you could use red or yellow lentils.
Serves 2.
Take one cup of the chosen legume. Simmer with three cups water until soft (45 minutes). Crush with a food processor or potato masher (or a fork).
While the garbanzitos are cooking, dice one onion. Saute at very low heat in 1 tbs safflower oil until caramelized. Add 1 tsp cumin seeds (or 1/2 tsp ground cumin) and briefly increase the heat in order to toast the spices.
Mix the caramelized onions and the legumes. Salt to taste. Eat.
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