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Spiced chickpea soup

Lablabi

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

Tunisians wax lyrical about this humble yet piquant soup that is sold on street corners as a cheap, nutritious snack. It is a great winter starter and is very easy to prepare. To make a richer soup, cook the chickpeas in chicken stock. Take care not to overdo the harissa.

Ingredients

  • 500 g (1 lb 2 oz) dried chickpeas, soaked overnight in 2

Method

  1. Put the chickpeas in a large saucepan in their soaking water and bring to the boil over a medium heat. Boil vigorously for 10 minutes, reduce the heat and simmer for about 1½ hours, or until very soft, adding salt about 10 minutes before the end of the cooking time.
  2. Remove from the heat, then add the harissa, cumin, olive oil and garlic. Add a squeeze of lemon

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