Jary (Algerian vegetable soup)

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Jary (Algerian vegetable soup)

 

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, chopped

1 teaspoon paprika

pinch cayenne pepper

1/4 cup tomato puree

4 cups vegetable stock

salt to taste

1/4 cup bulgur (cracked wheat)

1/2 cup chopped parsley

1/2 cup chopped cilantro

1/2 cup chopped mint

1/2 cup canned chickpeas

1 to 2 tablespoons lemon juice

 

Heat oil in a large saucepan. Sauté onion until

tender, about 5 minutes, then stir in garlic, paprika,

and cayenne. Cook, stirring, for a minute or two, then

stir in the tomato puree and stock. Bring to a simmer,

then stir in salt and bulgur. Reduce heat, cover, and

simmer for 30 minutes, stirring occasionally, until

the bulgur is tender.

Puree the soup, solids first, then add parsley,

cilantro, and mint, and puree until the soup is almost

smooth. Return the soup to the pan. Stir in the

chickpeas and let heat through. Ladle into bowls and

spoon in the lemon juice and salt to taste. Serves 4.

 

 

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