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1
3
2
----
6
3
1
1
----
3
1-1/2
1
----
ar
1
ar
ar
ar
ar
ar
ar
ar
ar
ar
|
c
c
---
oz
cl
t
t
---
T
T
t
---
T
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Chickpeas (1)
Water
Bay Leaves
-- Aromatics
Onion
Garlic
Cumin
Coriander
-- Broth
Lemon Juice
Harissa (2)
Salt
---------
Bread, stale
Olive Oil ExtV
Toppings
use any or all
Olive Oil ExtV
Harissa (2)
Chili flake
Poached Eggs (3)
Tuna, canned
Olives
Scallions
Capers
Parsley
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Do Ahead
- IF dry: Soak CHICKPEAS in Water with 1/2 T Salt
(yes, salt) for 8 hours or overnight. Drain and rinse. (9 hrs - 5 minutes
work)
- If not on hand, prepare Harissa (essential for
Tunisian cuisine - 1 hr)
Prep - (25 min)
- Chop ONION fine. Crush GARLIC and chop fine.
Grind Cumin and Coriander. Mix all.
- Squeeze Lemon Juice. Mix all Broth items.
- Break BREAD in small or medium chunks as you prefer, Optionally,
toast it.
- Prepare your Toppings. IF Using: poach EGGS (see
our instructions Poached Eggs)
and hold in warm water until serving.
Run - (1-1/3 hrs soaked / 35 min canned)
- In a sauce pan, place Chickpeas and Water to cover by
an inch (includes canning liquid if canned, and cover by 3/4 inch). Bring
to a boil uncovered, then turn to a simmer covered until quite tender,
from 1 hour to an 1-1/3 hour for soaked Chickpeas (old ones will never
get tender). If using Canned Chickpeas, bring to a boil and simmer
for about 15 minutes.
- Meanwhile: In a small skillet, heat Olive Oil and fry
Aromatics mix until Onions are translucent. Scrape into saucepan
with Chickpeas.
- When Chickpeas are done, Stir in Broth items. Simmer a couple
more minutes.
Serving
- Place bread in the bottom of individual bowls. Ladle hot soup over.
Some people toast the bread and use it as a topping.
- Add Toppings of choice. Also, more Harissa, Chili Flake, and
Lemon wedges on the side to be used as desired.
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