Showing posts with label Tunisian soup. Show all posts
Showing posts with label Tunisian soup. Show all posts

Thursday, March 13, 2008

High on Harisa - Tunisian Chickpea Soup

A crush of oily red pepper paste stirred in the broth, the
hell fury of harisa (harissa) is hard for a heat junkie to resist.



Dried chickpeas.

Leblebi (Tunisian Chickpea Soup) - Adapted from the Global Gourmet recipe

Ingredients

28 ounces canned chickpeas, drained and rinsed OR
2 cups dried chickpeas soaked overnight in 2 quarts of water, then drained and rinsed after 1-2 hours of steady, covered simmer until tender [Length of cooking depends on age of chickpeas and heat intensity.]
3 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
5 cups water
2 generous teaspoons toasted ground cumin (Heat for 5 minutes in a dry skillet or until browned and fragrant.)
2 teaspoons harisa, prepared or homemade
[No additional salt needed. Harisa, capers and preserved lemon all contain salt.]

Any one or more of the following garnishes:

capers
cilantro leaves
parsley leaves
chopped bell pepper
toasted cumin seeds
chopped hard-cooked egg
preserved lemon slices
toasted bread strips or croutons
additional harisa


Method

In a large saucepan over medium-low heat, warm the olive oil then add the onion, stirring occasionally until it is translucent and golden without browning. Add garlic, coating with onion mixture before stirring in the chickpeas, water, ground cumin and harisa. Simmer for 30 minutes. Garnish as desired. Serves 4. --

Cilantro, cumin seeds, preserved lemons, capers, and that
extra dollop of harisa, a riot of garnishes for the eyes and tongue.


This post is being submitted to Holler of Tinned Tomatoes, hosting No Croutons Required, a monthly soup event that is also hosted by Lisa of Lisa's Vegetarian Kitchen. This month's theme is Spicy Soups.