This lemony mixture of artichokes, onions, celery, zucchini, and young potatoes is a delectable soup that reminds me of the Middle Eastern version of the traditional French recipe Ratatouille. Same idea; different ingredients. Cooked until soft and blended, " chamid" is often eaten over rice ( Basmati is great). To make it a complete meal, just add 1 cup of cooked chick peas.
The very first time I tasted "chamid" was at my French mother in law's house when I was first dating my husband. I was nineteen years old and had never had anything like it. My husband to be's family was Middle Eastern with a French influence and cooked with what was to my palate unusual flavors.( They lived in a Middle Eastern country that spoke French and ate many French dishes) My own mother was of Eastern European descent and used paprika, onion powder and garlic powder as flavorings in her food. My mother in law to be used lots of fresh garlic, fresh onions, fresh lemon juice and turmeric in her food. It was love at first bite for me. There is something about lemon cooking down in a dish that is outrageous.
My mother in law made her " Chamid " for a variety of reasons.
- She was a new immigrant in the United States, had a big family to feed and had to really stretch a dollar. "Chamid" can be made rather frugally and satiate a large family.
- It's real food and healthy- loaded with vegetables, turmeric , garlic, and onions- all things that are full of antioxidants which are needed to boost the immune system.
- It just tastes so darn good. The lemony flavor and the bright yellow color are so inviting and delicious. ( I make my "chamid" vegetarian; My mother in law uses chicken stock as a base for her "chamid" )
So there you have it -a delicious, satisfying, health giving real food recipe that's frugal to boot. Eat it over cooked rice or cooked quinoa and add chick peas if you want to serve as a meal.
3 cloves of fresh garlic, chopped fine or pressed.
2 onions, diced
5 stalks of celery ,diced
2 potatoes, diced ( any kind)
1/2 zucchini , sliced in thin half moon
1/2 bag of frozen artichokes ( Trader Joe's or any brand)
1 teaspoon Turmeric- so healthy for you and adds the beautiful color
Salt and pepper to taste ( after you add the broth- you may not need salt)
1/2 cup freshly squeezed lemon juice
5 cups water or vegetable or chicken broth
Optional: Add cooked cooked chickpeas to make this a complete meal
Beware: Turmeric stains. Do not get it on a tablecloth or your clothes.
Directions: Sautee the garlic, onions, and celery with olive oil until translucent. Add the potatoes, zucchini, and frozen artichokes and continue to sautee for about 5 minutes. Add the water or broth, turmeric, salt, pepper and 1/2 cup of freshly squeezed lemon juice. Cover and cook ( stirring frequently)on low covered until all vegetables are soft ( stir often) add a mixture of water and lemon if more liquid is needed. This makes a rich, but meager amount of soup. It gets soupy, but is eaten like a soupy stew over rice.( I forgot to take pictures, the above is a pic I had from a similar soup- sorry)
We love it over Jasmine Rice..
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