Tunisian Chickpea Soup with Cumin and Harissa
A garlicky, cumin-rich chickpea broth spiked with harissa and lemon, ladled over chunks of bread that soak it all up.
Ingredients
- Olive oil4 tbsp
- Garlic4 cloves
- Ground cumin2 tsp
- Tinned chickpeas2 can
- Harissa1-2 tbsp
- Vegetable stock1 L
- Lemon1 pc
- Day-old crusty bread4 slices
- Flat-leaf parsley1/2 bunch
Method
- 01
Heat 2 tbsp of the oil in a large pan over medium heat and fry the sliced garlic and cumin for 1 minute until fragrant.
- 02
Add the drained chickpeas, harissa and stock, bring to the boil and simmer for 15 minutes.
- 03
Lightly crush about a third of the chickpeas in the pan with a potato masher to thicken the broth, then add the lemon juice and season.
- 04
Tear the bread into chunks and divide between bowls, then ladle the soup over and leave for 2 minutes to soak.
- 05
Finish each bowl with a drizzle of the remaining oil, a pinch of cumin and chopped parsley.
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