Spicy Chickpea Soup

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

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
Stew
Fish course
Pescatarian
Spicy
Mediterranean
Breakfast
Street Food
Soup

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