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Chickpea Soup (tunisia)

Yield: 8 servings

Ingredients and directions for this recipe

1 1/2 c Chickpeas; soaked overnight
-in
10 c Water
4 Cloves garlic; crushed
1 Hot pepper; finely chopped
1/4 c Fresh cilantro leaves;
-finely chopped
1 ts Ground caraway seeds
1 ts Oregano
Salt and pepper; to taste

GARNISH
2 tb Lemon juice
3 tb Olive oil
2 c Croutons

In a large saucepan, bring the chickpeas and water to a boil, then
cover and cook over medium heat for 2 hours.

Add the remaining ingredients, except the garnish; then cook over a
medium heat for a further 30 minutes or until the chickpeas are
tender. Remove from the heat and stir in the lemon juice and olive
oil. Top with croutons.

*Hanneman "Leblabi," FROM THE LANDS OF FIGS AND OLIVES, Habeeb
Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN
1566561590

See also:
Previous recipe Chickpea Soup (iraq)
Next recipe Chickpea Soup (zuppa Di Ceci)

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