Tunisian Chickpea Soup

For the Tunisian chickpea soup, soak the dried chickpeas in cold water overnight the night before.

Heat half of the olive oil in a large pot. Add the garlic and sauté for 2 minutes.

Add the chickpeas, water, cumin and ground coriander and bring to a boil. Reduce the heat and let everything simmer for about 2.5 hours. Meanwhile, heat the remaining oil in a pan, add carrots, onions and celery and stir-fry. Add the vegetables to the soup and stir well. Transfer about half of the soup and puree in a blender or with a hand blender. Add the puree back to the soup and blend. Season with salt and pepper and add lemon juice to taste.

Pour the Tunisian chickpea soup into warmed bowls and serve garnished with the freshly chopped cilantro.

Preparation Tip:

If you don't want cilantro, simply omit it. Alternatively, freshly chopped parsley also fits.

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