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.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 8  tablespoons olive oil
• 12  garlic cloves, very finely chopped
• 3  cups chickpeas (soaked overnight in cold water to cover and drained well)
• 2 1⁄2 quarts water
• 1  teaspoon cumin
• 1  teaspoon ground coriander
• 2  carrots, very finely chopped
• 2  onions, very finely chopped
• 6  celery ribs, very finely chopped
• 1  lemon, juice of
• 4  tablespoons  chopped fresh cilantro, plus extra for garnish
•  salt and pepper

Directions

1. 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.
2. Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
3. 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.