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 Cuisines > Jewish cuisine > Search results

Chickpea and veal shank soup

2 cups (about 1 pound) dried Chickpeas, picked over and rinsed
3 pounds meaty veal or beef shanks 3 pounds meaty veal or beef shanks
Meat broth (for an extra-rich soup) or water
2 large Onions, chopped
4 Celery stalks, chopped
6 Carrots, peeled and chopped
1 1/2 cups tomato puree
Salt and freshly ground black Pepper to taste
Chopped fresh flat-leaf Parsley for garnish

1. Place the Chickpeas in a bowl with water to cover generously; let soak overnight.
2. The next day, place shanks in a large pot with ample water to cover. Bring to a boil, skimming off any foam. Add the Onions, Celery, and Carrots, reduce the heat to low, and simmer for 1 hour. Drain the chickpeas and add to the shanks along with the tomato puree. Continue to cook until the chickpeas and shanks are tender, about 1 hour longer.
3. Remove the shanks from the soup. When they are cool enough to handle, cut away any meat still clinging to the bone, and return it to the pot. Bring back to a simmer and season with Salt and pepper. Serve at once in shallow soup bowls, garnished with parsley. You may also chill the soup, skim off the fat, and reheat to serve.
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