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
Serves 4
Ingredients
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
Instructions
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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About Ross Bridgeford
Ross Bridgeford is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life through Alkaline Foods. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 650 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.
Note: This blog is only my opinion. It is not medical advice or diagnosis. Only opinions based upon our own personal experiences or information detailed in medical/academic journals or other publications is cited. WE DO NOT OFFER MEDICAL ADVICE or prescribe any treatments. Please consult with a medical professional before making any diet or nutrition changes. Refer to our full disclaimer for more information.
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{ 3 comments… read them below or add one }
wowwwwwwwwwwww it is ver good i love it
Francoise- the recipe only says to cook the chickpeas ( and a couple of the seasonings for that length of time, which makes sense since they are dried beans! if you don’t want to cook the chickpeas that long then maybe you should grind/crush them first while they are dry.
Dear Ross, I am very confused. According to Dr Young, surely if you cook ingredients, however alkaline they are in their raw state, then after 2.5 hours, they are no longer alkaline. Yes, there are no acidic ingredients to start off with, but how can this be alkalising? Maybe you can enlighten me?
Many thanks and keep up the good work. I love your news letters!