Tunisian-style Chickpea Soup

Ingredients

In this Tunisian adaptation of Minestra di ceci, we incorporate Tunisian spices such as cumin, coriander, and harissa to infuse the soup with the distinct flavors of Tunisian cuisine. The original Italian dish is typically milder in terms of spices and does not include harissa, which adds a fiery kick to the Tunisian version. Additionally, the Tunisian-style Chickpea Soup has a thicker consistency compared to the Italian original. We alse have the original recipe for Minestra di ceci, so you can check it out.

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon harissa paste 1 teaspoon harissa paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the ground cumin, ground coriander, harissa paste, paprika, turmeric, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the soaked chickpeas to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chickpeas are tender.
5. 5.
   Once the chickpeas are cooked, add the diced tomatoes to the pot and simmer for an additional 10 minutes.
6. 6.
   Remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the stove and heat it over low heat until warmed through.
8. 8.
   Serve the Tunisian-style Chickpea Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures they become tender. Alternatively, you can use canned chickpeas, but adjust the cooking time accordingly.

Tips & Tricks

• For an extra burst of flavor, toast the ground cumin and coriander in a dry pan before adding them to the soup.
• Adjust the amount of harissa paste according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a chunkier texture, reserve some cooked chickpeas before pureeing the soup and add them back in at the end.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.

Serving advice

Serve the Tunisian-style Chickpea Soup as a main course accompanied by crusty bread or traditional Tunisian flatbread. It can also be served as a starter or alongside a fresh salad for a complete meal.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of paprika for an attractive presentation. Serve it in individual bowls and top each serving with a sprig of fresh cilantro to add a pop of color.