Spicy Chickpea Soup

Name: Spicy Chickpea Soup
Yield: Yield: 8 Portions
Cuisine: Tunisian
Ingredients: 1 lb/454 g dried chickpeas; 1½ tbsp/9 g ground cumin; 8 oz/227 g small-dice onions; 2 fl oz/60 mL extra-virgin olive oil; 4 garlic cloves, minced; Harissa, as needed; 2 tsp/4 g ground black pepper; 2 tsp/4 g ground turmeric; 8 oz/227 g country-style bread, ripped into irregular pieces; 1 tbsp/6 g coriander; 8 oz/227 g canned tuna, drained and flaked; Salt, as needed; Ground black pepper, as needed; Extra-virgin olive oil, as needed; 2 bunches green onions, sliced; 1 tbsp/6 g ground cumin; 8 eggs, hard-cooked, coarsely chopped; 2 lemons, quartered; 2 oz/57 g capers, drained and chopped

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g dried chickpeas
8 oz/227

Africa
Tunisia
Fish course
Pescatarian
Street Food
Breakfast
Soup
Mediterranean
Spicy

Method

Soak the chickpeas in water until doubled in size, at least 12 hours.
Drain and rinse the chickpeas. Place them in a pot of unsalted water and simmer over low to medium heat until very tender, 45 to 90 minutes. Reserve in the cooking liquid.
In a saucepan or rondeau, sweat the onions in the olive oil over moderate heat until very tender, 10 to 15 minu