This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with 2 cups water. Let stand overnight in the refrigerator.
- Drain chickpeas. In a stockpot, heat olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, 5 minutes. Add chickpeas and 5 cups of water. Cover; bring to a boil. Reduce heat; simmer until chickpeas begin to soften, about 30 minutes.
- Add 1 teaspoon cumin and 1 teaspoon harissa. Cover and simmer until chickpeas are tender, about 45 minutes. Add salt.
- Let stand about 1 hour to cool. Transfer half the soup to a blender; blend to a coarse pur? Repeat with remaining soup. Return to stockpot and reheat.
- Place capers, turnips, eggs, tuna, remaining harissa, scallions, and lemon in a relish tray or in individual bowls. Serve soup with the assorted condiments.
Nutrition Facts : Calories 468 g, Cholesterol 117 g, Fat 10 g, Fiber 13 g, Protein 28 g, Sodium 521 g
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