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Tunisia's Chickpea & Harissa Soup Recipe

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This recipe for Tunisia's Chickpea & Harissa Soup is from The Augenstein Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
2 qt. water
16 oz. dried chickpeas (garbanzo beans)
1 T. Kosher salt
5 T. olive oil
1 lg. onion, chopped
6 cloves garlic, minced
2 T. tomato paste
2 T. ground cumin, roasted in a dry pan for 1-2 min. - stirring constantly
6 T. harissa
1 qt. chicken broth or water
2 T. fresh lemon juice


Finishing for each serving:
Good crusty bread or homemade croutons
2 soft cooked eggs, peeled and halved
1 T. capers
1 T. sliced green olives
1 T. chopped fresh parsley
1 T. chopped fresh cilantro
1 - 2 tsp. extra virgin olive oil
1 - 2 tsp. harissa
1 tsp. cumin (dry roasted as shown above)
Directions:
Directions:
For the soup:
Add the 1 T. kosher salt to the water and stir in dried chickpeas. Let soak overnight. Drain.

In a large dutch oven, heat olive oil until hot. Add onion and sauté for about 5 minutes over medium-high heat. Add garlic and cook another 1-2 minutes. Add tomato paste and cook, stirring until it starts to stick. Stir in cumin and harissa and heat for 1 minute or so. Add chickpeas and broth and bring to boil over medium heat. Once boiling, lower heat to keep it simmering. Simmer for about 1.5 hours or until chickpeas are very tender. Add lemon juice, stir.

To serve, place crusty bread or croutons in bottom of bowl. Ladle chickpea/soup mixture over top. Place 1-2 soft cooked eggs on soup. Top with capers, olives, parsley, cilantro, olive oil, harissa and cumin. Serve.

 

 

 

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