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| Tunisian-Style Chickpea Soup |
| Chickpeas, while available canned as a convenience item, are definitely worth the trouble to make from scratch. Here, their earthy flavor pairs with white-wine vinegar and harissa, the fiery North African sauce made from hot red chiles. Caperberries and lemon juice add a tart note just before serving. |
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| Base SKU: |
EG12 |
| Cuisine: |
Tunisian |
| Prep Time: |
20 Minutes plus Overnight Soaking Time for Chickpeas |
| Cooking Time: |
2 Hours |
| Yield: |
4 Servings |
| Source: |
Cullinary Council Chef Robert Wemischner, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Soak the chickpeas overnight in about 6 cups of water. Drain and transfer to an ovenproof casserole, along with bay leaves and enough water to cover by 1; inches. |
| 2. |
Bake uncovered at 325;F until tender, about 2 hours (most should stay intact). During baking, add more water if needed; set aside. |
| 3. |
While the chickpeas are cooking, toast the cumin seeds in a heavy skillet over medium heat until fragrant but not brown, about 5 minutes. (Do not burn.) Grind to a fine powder with an electric spice grinder or a mortar and pestle; set aside. |
| 4. |
In a large, heavy saucepan over medium heat, warm the oil until fragrant. Sauté onion, stirring, until tender, but not browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute. |
| 5. |
Add harissa and ground cumin; cook briefly, just until fragrant. Add the cooked chickpeas, their liquid, and salt. Simmer until the onions have disintegrated, about 1 hour. Remove the pan from the heat; season with the vinegar to taste. Remove and discard bay leaves. Taste and adjust the seasonings. |
| 6. |
Divide the pita among 4 heated soup bowls. Spoon the chickpeas over the bread with equal portions of the liquid. Sprinkle with the caperberries and parsley, and add more harissa to taste. |
| 7. |
Just before serving, drizzle a bit of the olive oil over each bowl. Serve lemon wedges on the side for extra tartness. Garnish with reserved whole caperberries if desired. |
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