Vegan: Tunisian Chickpea Soup

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* Exported from MasterCook *

 

Tunisian Chickpea Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 52

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small red onion -- (about 4 ounces)

sliced into very thin rings

2 tablespoons extra-virgin olive oil

5 cups vegetable broth

preferably Microwave Vegetable Broth

(see separate recipe)

OR low-sodium canned

1 1/4 cups dried chickpeas

soaked overnight in 3 cups water -- drained

4 large garlic cloves -- finely chopped

2 teaspoons harissa or Chinese chile paste

1/2 teaspoon ground cumin

Salt and freshly ground black pepper -- to taste

6 slices peasant-style bread -- (1/2-inch-thick)

lightly toasted and coarsely torn

***TO SERVE -OPTIONAL***

coarsely chopped capers

thinly sliced scallions

and extra-virgin olive oil

 

MAKES 6 SERVINGS

 

This inspiring soup gets its kick from harissa, a hot Chile pepper sauce

redolent of garlic, cumin, coriander, and caraway that is used in all sorts

of soups, stews, and vegetable and couscous dishes throughout North

Africa. Harissa is sold in tubes, cans, and jars in Middle Eastern markets

and many specialty stores and is worth seeking out. However, I've found

that garlicky Chinese chile paste, available in many well-stocked

supermarkets, is a good substitute. Crushed hot red pepper flakes will do

in a pinch.

 

Preheat the own to 425F (220C). Place the onion in an 8- or 9-inch pie pan

and toss with the olive oil. Cover the pan tightly with foil and bake for

15 minutes, or until softened and fragrant. Remove from the oven and let

stand, covered, until ready to use.

 

Meanwhile, in a medium stockpot, bring the broth to a boil over high

heat. Add the chickpeas and bring to a boil. Reduce the heat, cover and

simmer gently until the chickpeas are slightly softened, 25 to 30

minutes. Add the garlic, harissa, cumin, salt, and pepper; stir well to

combine, Cover and simmer for 40 minutes.

 

Add the reserved onion slices with oil to the chickpea mixture. Simmer,

covered, until the chickpeas are very tender, 15 to 20 minutes.

 

To serve, divide the bread pieces equally among 6 soup bowls. Ladle the

soup evenly over the bread. Serve at once, with the capers, scallions, and

olive oil passed separately, if using.

 

Advance Preparation: The soup can be held, covered, over very low heat, for

one hour before serving. The completely cooled soup can be stored,

covered, in the refrigerator for up to three days. Reheat over low heat.

 

PER SERVING: Calories 322, Protein 20 g, Total Fat 8g, Saturated Fat 1g,

Cholesterol 0 mg, Carbohydrate 44 g, Dietary fiber 11 g, Sodium 609 mg

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