Tunisian Garlic and Chickpea Soup

Submitted by Julie Bs Hive

"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: 2hrs 15mins
• Ingredients: 12
• 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.

Reviews

[UmmBinat]

This is good. I added extra freshly squeezed lemon juice. Made for RECIPE SWAP #38 - March 2010 - Group 2 - Iced Vo Vo's.

 

[JustJanS]

I just made this for our lunch, and we were impressed-it's so delicious. I was also keen to cut back on the fat, but think it's an important part of the final taste, so halved it in both steps. I added the juice of half a lemon, then half of the next half which was just right for us. Next time I make this, I'd be inclined to add a couple of teaspoons of harissa to it for a bit of bite, but it is really, really good as is too. I used half water, half home made stock for a richer flavour.

 

[mersaydees]

Really enjoyed this basic and wholesome soup! Made as directed. 3 cups of chickpeas is basically a 16 ounce package. Thanks, Julie B's Hive! Made for <b>PRMR.</b>

 

[Annacia]

This sounded delicious but I really needed to lower the fat content. I skipped all of the oil and the sautéing by just adding the veggies to the soup to cook. This soup provides a wonderful aroma while cooking and the soup lives up to it's promise. The lemon gives it a lively edge but start with a small amount and add if wanted just as the recipe suggests. A little goes a long way in this. I didn't have any fresh cilantro so it had go go without the garnish *sigh*. Made for Photo Tag.

 

[Gerry]

We soup lovers enjoyed this one - for most part June has been chilly making soup perfect for lunch - or supper. Twelve garlic gloves seem a lot but made for great garlicy soup -giving the chickpeas flavor. Other then using only one tablespoon of cilantro using parsley for the rest made as posted for a great tasting soup we all enjoyed. Loved the combination of the seasonings in this soup.