Prep 15 mins
Cook 35 mins
Garlicky soup from Tunisia. Long cooking time mellows the taste of the garlic. Ground cumin and paprika may be added if you'd like. From “North African Cooking” by Hilaire Walden.
- 6 tablespoons olive oil
- 10 garlic cloves, crushed
- 12 ounces dried garbanzo beans, soaked overnight and drained
- 10 cups water
- 1 red onion, finely chopped
- 2 carrots, chopped
- 1 head celery, chopped
- salt and pepper
- lemon juice
- 1 bunch cilantro, chopped
- Heat 4 tablespoons oil in a large pan, then cook the garlic until fragrant.
- Stir in chickpeas then add the water and bring to boil.
- Remove skim from surface as needed, simmering until chickpeas are tender.
- Heat a pan and add remaining oil, onion, carrots and celery, cover and cook gently for 20 minutes.
- Add vegetables to the beans, puree (HOT, be very careful) half of this mixture or rub through a sieve.
- Stir back into the soup and reheat.
- Add seasoning and lemon juice to taste and sprinkle with cilantro.