armenian chick pea tomato pasta soup
This is another Armenian soup often made by Isgouhi in the same class as the malanga one, but without a hard to find key ingredient. I got her
to dictate this recipe to me 3 different times over the course of a few years, but each
version had some variations. The following is a compromise. There is a good reason why
this is frequently served. Healthy and tasty. Sorry about the meat.
- 1 c dried chick peas (= 1/2 lb dried) or 1 can wet peas
- 1 - 1 1/2 lb lamb shoulder or stew meat (even beef)
- 2 bay leaves
- 2 t salt
- water to cover, plus some
- 1 lb baby shells (2 c?) precooked al dente
- 2 T tomato paste (heaping = 3oz)
- 1 lemon, juice from
- water to cover
- 1/2 t allspice
- 1/2 t black pepper
- 1/2 t Middle Eastern red pepper powder
- 1/2 t salt
- 1 - 4 T butter
- 6 cloves garlic, pressed
- 2 T dried mint
- Soak the dried chick peas overnight in water. When ready to make the soup, drain.
- Bring the meat to a boil in an uncovered pressure cooker with 1 t salt and 1 bay leaf,
boil 5 min, and then drain and rinse to eliminate the scum which forms. Discard first bay
- Add the chick peas, 1 t salt, and the second bay leaf to the meat in the pressure cooker
and just cover with water, plus a little bit. Bring to full steam and cook 15 minutes
- Mix the tomato paste with a little water in a saucepan and stir in the lemon juice and
spices and then pour into the pressure cooker.
- Bring the soup to a boil uncovered and then add the pasta. Boil 5 minutes uncovered.
- Meanwhile saute the butter, garlic, and mint separately until the garlic and butter is a
light golden brown color.
- Add to soup and boil 5 minutes more. Remove from heat and serve.
- This still needs some feedback from the chef. [It took some time...see the
- Illustrations available.