Recipe by Charlotte J
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
Directions See How It's Made
- 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.