Tunisian Tomato Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup Chickpeas, dried and soaked in water overnight (See note.)
1 cup Lentils, dried
1 Cinnamon Stick
2 T Olive oil
4 cups Onion, minced
2 T Garlic, minced
2 t Salt
1 t Tumeric
1 ˝ t Cumin Seeds
2 t Cumin, ground
2-3 Bay Leaves
1 28 oz can Crushed Tomatoes
Black pepper and Cayenne pepper, to taste
3 T Lemon Juice, fresh
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Directions: |
Directions:If using dried chickpeas, bring to a boil in the water they were soaked in then simmer for an hour. Add the lentils and cinnamon stick and cook for another 30 minutes until the lentils and chickpeas are barely tender. If using canned chickpeas, cook the lentils in about 6 cups of water before adding the chickpeas. While beans are cooking, sauté the onion, garlic, and spices in the olive oil for about 5 minutes. Add the tomatoes, onion mixture, and several cups of water to the chickpeas and lentils. Bring to a boil and then reduce heat to a simmer. Cook for another 15 minutes or more until chickpeas and lentils are done but not mushy. Remove the bay leaves and season with pepper and lemon juice. |
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Personal
Notes: |
Personal
Notes: Canned Chickpeas can be used- one to two cans. Dried chickpeas can also be heated to boiling in enough water to generously cover and then allowed to sit in hot water for at least an hour before using. This flavorful soup is perfect for the mid-day meal on Thanksgiving. It’s perfect paired with a hearty bread good for dipping into the soup. Original recipe from Mollie Katzen’s “Vegetable Heaven”.
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