Moroccan Green Bean and Chickpea Soup

  • 3/4 pound dried chickpeas
  • 2 pounds green beans
  • 2 leeks
  • 2 carrots
  • 2 celery stalks
  • 3 poblano chiles
  • 6 cloves garlic
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 tablespoon ground turmeric
  • 2 tablespoons ground cumin
  • Salt and cayenne to taste
  • 2 quarts chicken or lamb stock
  • 2 bay leaves
  • 1 cup minced parsley

Soak the chickpeas overnight in a large pot of water.

Trim the ends from the green beans and cut into 3/4-inch pieces. Slice and chop the white and light green sections of the leeks; chop the carrots, celery, and chiles, and mince the garlic. Heat the butter and olive oil in a wide pan and sauté the green beans and chopped vegetables over medium heat for 5 minutes. Add the spices and continue cooking for 5 minutes more.

Transfer the mixture to a pot and add the stock, the chickpeas, the bay leaves, and half of the parsley. Bring to a boil, reduce the heat, and simmer for an hour or more, until the green beans and chickpeas are tender. Adjust the seasoning to taste.

Remove half of the solids, puree in a food processor, and return to the soup. Add another 1/2 cup minced parsley and serve hot.