Spicy Tunisian Chickpea Soup
Ingredients
- 3 Tbsp olive oil
- 1 onion, diced
- 3 large carrots, peeled and cut into 1cm thick half-moons
- 6 cloves garlic, crushed
- 2 bay leaves
- Salt and pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp fennel seeds
- Chilli flakes to taste (I like a lot)
- 2 Tbsp tomato paste
- 2 truss tomatoes, diced
- 1 cup white wine
- 1L vegetable stock
- 1 – 2 cups boiling water
- 2 x 400g cans chickpeas, drained and rinsed
- 1 bunch Tuscan kale, destemmed and chopped into ribbons.
To serve:
- Greek yoghurt
- Harissa
Method
1. In a large heavy bottom pot, heat the oil over medium-high heat.
2. Add the onion, and sauté until transparent.
3. Lower heat to medium, add the carrots and garlic, bay leaves. Season with salt and pepper and sauté for 8 - 10 minutes, stirring often.
4. Add the cumin, coriander, smoked paprika, turmeric, fennel seeds, chili flakes, and tomato paste, and sauté until the paste darkens about 2 minutes.
5. Add tomatoes and wine. Bring to a boil and then simmer for 5 minutes.
6. Add the stock, chickpeas, and kale and simmer on medium to low heat for 10 – 15 minutes. Add more boiling water if you need it.
7. To serve, divide soup among bowls and swirl in yogurt, and a little harissa to taste.