Spicy Chickpea Soup

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

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

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