Garlic and Chickpea Soup

Tunisian Garlic and Chickpea Soup

Tunisian

Type of Dish Soup

Ingredients

  • 120 ml (8 Tbsp) olive oil
  • 12 cloves garlic (chopped)
  • 600 g (3 cups) chickpeas (cooked)
  • 2.3 lt (2 ½ quarts) water
  • 5 g (1 tsp) cumin
  • 5 g (1 tsp) ground coriander
  • 2 carrots (chopped)
  • 2 onions (chopped)
  • 6 sticks celery (chopped)
  • 20 ml (1 ¼ Tbsp) lemon
  • 50 g (4 Tbsp) coriander (chopped)
  • to taste sea salt
  • to taste black pepper

Preparation

  1. Heat half the olive oil in a large pot add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and ground coriander. Bring to a simmer, reduce heat and simmer for 1 ½ hours or until tender.
  2. In a separate pan add remaining oil, 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
  4. Add lemon juice and season with salt and pepper. Ladle into warm bowls and sprinkle with the chopped fresh coriander and a little virgin olive oil.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 1 hour.

Rating:
85
4 votes
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