in Africa, Soup Recipes

Chickpea soup

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Ingredients for 4 servings:

  • 250 g chickpeas
  • 4 cloves garlic
  • 1 lemon(s), squeezed
  • 4 tbsp oil (olive oil)
  • 1 tsp cumin
  • 1 tsp spice paste (Harissa)
  • 1 tsp salt
  • Bread(s), old
  • butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lallabi (Tunisia)

Sort the chickpeas and soak them overnight. Cook the peas in 1.5 liters of water until soft. Peel the garlic, crush it with cumin and salt, and add it to the soup along with the harissa. Season with olive oil and lemon juice. Dice the stale bread and fry it in a little butter until browned. Divide the bread among the bowls and pour the soup over the bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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