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Vegan Recipes 
Tunisian Garlic and Chickpea Soup
A hearty, fragrant, and traditional North African soup featuring tender chickpeas, aromatic garlic, and warm spices, finished with fresh lemon and cilantro for a bright, balanced finish.
Simple Tasty Recipes
Ingredients for 4 Servings
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8 tablespoons
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12, finely chopped
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3 cups
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2 1/2 quarts
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1 teaspoon
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1 teaspoon
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2, finely chopped
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2, finely chopped
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6, finely chopped
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1, fresh
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4 tablespoons plus extra for garnish
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to taste
Time
Goes Great with
Method
- In a large heavy-bottomed pot, heat 4 tablespoons of olive oil over medium heat. Sauté the chopped garlic for 2 minutes until fragrant.
- Add the drained soaked chickpeas, water, cumin, and coriander. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 1/2 hours, or until the chickpeas are tender.
- While the chickpeas simmer, heat the remaining 4 tablespoons of olive oil in a separate pan. Add the chopped onions, carrots, and celery. Cover and cook over medium heat for about 20 minutes, stirring frequently until softened.
- Stir the cooked vegetable mixture into the main pot with the chickpeas.
- Transfer roughly half of the soup into a food processor or blender and process until smooth. Pour this puree back into the main pot.
- Stir in the fresh lemon juice, season with salt and pepper to taste, and heat everything through. Serve hot, garnished generously with fresh cilantro.
Notes:
Tip: For an even creamier texture, you can use an immersion blender directly in the pot to blend half the mixture. If you prefer a faster preparation, you can substitute the soaked dried chickpeas with canned ones, reducing the simmering time to 30 minutes.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 62g |
| Protein | 18g |
| Fat | 22g |
| Fiber | 16g |
Goes Great with
20 mins
