This warming and alkalising chickpea soup has got delicious arabic flavours given by spices like cumin and coriander.
Chickpeas are a very versatile type of pulse, which are used for a wide variety of dishes like stews. They are also highly nutritious and are a good source of protein, folate and zinc. They are also high in dietary fiber and low in fat.
I really like the smooth texture and oriental flavours in this alkalising chickpea soup, which are complemented by other ingredients like garlic, carrots, onions and celery.
Tunisian Chickpea Soup
350g dried chickpeas, soaked in cold water overnight and drained
10 garlic cloves, cut into very fine pieces
2 1/2 litres of water
8 tbsp extra virgin olive oil
2 carrots, cut into fine strips
5 celery stalks, cut into thin rings
2 onions, very finely chopped
1 tsp ground cumin
1 tsp ground coriander
4 tbsp finely chopped coriander
Juice of one lemon
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper
Gently heat half of the olive oil in a big pot. Add the garlic and steam for about two minutes. Add the chickpeas, water, cumin and ground coriander. Bring all ingredients to the boil. Reduce the heat and simmer for about 2 1/2 hours.
In the meantime heat the remaining oil in a frying pan, add the carrots, onions and celery. Gently fry whilst stirring.
Add the vegetables to the soup and stir in well. Take about half of the soup and puree in a mixer or with a hand held mixer. Add the puree to the soup and stir well. Spice the soup with salt and pepper and the lemon juice.
Fill the soup into pre-warmed bowls and garnish the soup with the fresh coriander.
Enjoy this delicious and alkalising soup!
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