Tunisian Chickpea Soup

This soup is very filling, yet its flavor will completely captivate you. Bring a touch of the Mediterranean into your kitchen!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 153 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 350 g Chickpea, raw

  • 10 pods Garlic, fresh

  • 8 spoon Oil, olive

  • 1 teaspoon Spices, cumin, seeds

  • 1 teaspoon Spices, coriander - seeds

  • 2.5 l Water

  • 2 piece Onion, raw

  • 6 pieces Green, raw

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 3 spoons Juice, lemon

Steps

  1. Peel and finely chop the garlic. Drain the soaked chickpeas, rinse them under running water, and drain thoroughly. Place a large pot on the stove and heat half of the olive oil. Add the garlic to the heated oil and sauté for about 2 minutes on low heat, stirring constantly. Add the drained chickpeas, ground cumin, and ground coriander, then pour in water. Wait for the liquid to come to a boil, then reduce the heat. Simmer gently for 2 and a half hours.

  2. Meanwhile, peel and finely chop the onion. Clean the celery, wash it, and cut it into small pieces. After about two hours of cooking the soup, place a pan on the stove and heat the remaining olive oil. Add the onion and celery to the heated oil and sauté until browned, stirring constantly. Add the sautéed vegetables to the pot.

  3. Once the soup is cooked, remove the pot from the stove. Blend approximately half of the soup in a kitchen blender (or using an immersion blender) until smooth. Return the blended mixture to the pot and stir well.

  4. Season the soup to taste with salt, pepper, and lemon juice. Serve the prepared soup in bowls and enjoy.

Nutrition Information (Per 100g)

  • Calories: 65.23 kcal
  • Fat: 2.89 g
    • Saturated Fat: 0.29 g
  • Carbohydrates: 7.66 g
    • Sugars: 1.29 g
  • Protein: 2.09 g
  • Fiber: 1.94 g

Advice

If desired, you can garnish the soup with fresh cilantro.