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1
Slice the pepper in half, remove its seeds and membranes, and peel it with a vegetable peeler (less trouble than it sounds). Slice it lengthwise into 1/2-inch-wide strips.
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2
Choose a saute pan that can accommodate all the ingredients. Add the onions and olive oil to the pan and turn the heat to medium. Cook, stirring, until the onions wilt and turn light gold. Then add the yellow pepper and cook for 3 or 4 minutes, stirring occasionally, before adding the cut-up tomatoes with their juices. Adjust the heat so the mixture cooks at a slow but steady simmer.
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3
While the tomatoes cook, peel the potatoes, rinse them in cold water, and chop them into 1-inch cubes.
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4
When the oil floats free of the tomatoes, add the potatoes, turn the heat down to very low, and cover the pan. Cook until the potatoes feel tender when prodded with a fork, about 30 minutes, depending on the potatoes. Turn the contents of the pan over from time to time as it cooks. Add several grindings of black pepper, taste for salt, and serve right away.
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5
Pull the green outer leaves from the cabbage and discard or save for soup. Shred the white leaves very fine and put them in a serving bowl.
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6
Pull the soft crumb from the bread and cut two pieces of crust, each about 1 inch long.
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7
Lightly mash the garlic cloves with a knife and remove their skin. Rub both pieces of bread crust vigorously with garlic. Discard the garlic, put the crusts in the bowl of cabbage, and toss thoroughly. Let stand 45 minutes to 1 hour.
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8
When ready to serve, add salt, pepper, enough olive oil to coat well, and a dash of vinegar to the bowl. Toss the cabbage until evenly dressed. Discard the bread crusts. Taste, correct seasoning, and serve immediately. (My standards are less exacting than Hazan's, and I think this tastes pretty good after it's been sitting around for a while, too.)
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9
Put the garlic and 1/3 cup olive oil in a 2-quart pot. Turn the heat to medium and saute the garlic cloves until they turn a light nut brown. Remove them from the pan.
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10
Stir in the dried or fresh rosemary and then add the tomatoes with their juice. Cook for 20-25 minutes, or until the oil floats free of the tomatoes.
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11
Add the drained chick peas and cook for 5 minutes, stirring to coat with pan juices.
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12
Add 1 cup of broth, cover, and adjust heat so the soup bubbles steadily but moderately for 15 minutes.
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13
Taste for salt. Add a few grindings of pepper. Let the soup bubble uncovered a minute more.
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14
Puree all but 1/4 cup of the soup, preferably by putting it through the larger disk of a food mill into a soup pot. Add the remaining 1/4 cup soup and the remaining 3 cups broth or bouillon and bring to a steady but moderate boil.
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15
Add the rice, stir, cover the pot, and cook, allowing the soup to bubble steadily but moderately, until the rice is tender but still firm. Check after about 10-12 minutes to see if more liquid is needed. If the soup seems to be becoming too dense, add more homemade broth or water.
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16
When the rice is done, swirl in the remaining tablespoon olive oil and taste for salt. Let the soup settle for 2 or 3 minutes before serving.
