Ingredients
-
8
-
12
-
3
-
2 1/2
-
1
-
1
-
2
-
2
-
6
-
1
-
4
-
-
-
-
Directions
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 , This is good I added extra freshly squeezed lemon juice Made for RECIPE SWAP #38 – March 2010 – Group 2 – Iced Vo Vo’s
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Steps
|
1
Done
|
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
Done
|
Meanwhile, Heat Remaining Oil in a Separate Pan. Add the Vegetables, Cover and Cook Over Medium Heat, Stirring Frequently, For 20 Minutes. |
|
3
Done
|
Stir the Vegetable Mixture Into the Chickpeas. Transfer Half the Soup to a Food Processor or Blender and Process Until Smooth. Return the Pure 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. |
