TUNISIAN GARLIC AND CHICKPEA SOUP
An 8-hour soaking time is needed but if you enjoy something different this just may be it. Garlic and warm spices add so much to this substantial soup. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Beans
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
- Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
- Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.
Nutrition Facts : Calories 516.8, Fat 29.5, SaturatedFat 4, Sodium 624.4, Carbohydrate 55.5, Fiber 11, Sugar 5.2, Protein 10.9
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