Tunisian Celery and Garlic Soup - Lablabi

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Tunisian Celery and Garlic Soup - Lablabi

6 tbsp Olive Oil

6 Garlic Cloves, finely chopped

12 oz Chickpeas, pre-soaked overnight

80 fl.oz. Fresh Stock, or canned broth

2 Onions, finely chopped

3 Carrots, finely chopped

6 Sticks of Celery, finely chopped including leaves

Salt and Pepper

The Juice of 1 Lemon

3 tbsp freshly chopped Coriander (Cilantro)

 

 

 

 

 

1. Heat half of the olive oil in a large saucepan, add

the garlic and sautéed gently for 2 minutes.

 

2. Add the chickpeas and stock, bring to the boil then

reduce the heat and simmer for 1 hour or until the

chickpeas are tender.

 

3. Meanwhile, heat the remaining oil in a frying pan

add the onion, carrots and celery, mix well to coat

then reduce the heat, cover and cook for 20 minutes,

stirring from time to time. Set aside.

 

4. Once the chickpeas are tender, add the onion

mixture together with salt, pepper, the lemon juice

and coriander. Mix well and cook for 5 minutes. Serve

hot.

 

Serves 4-6

 

Source: http://www.recipes4us.co.uk

Formatted by Chupa Babi: 10.22.07

 

ChupaNote: add at least 1 T. of red pepper flakes to

the hot oil before adding onions.

 

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