Soup from Tunisia?

Question

im looking for a spicy soup from Tunisia anyone have a recipes? thanks

Answer 1

This is a classic Tunisian soup, spiced with harissa, one of the most popular condiments in the Middle East and North Africa.

Ingredients

1 pound lentils or baby fava beans

5 cloves of garlic, peeled and crushed

4 T. olive oil

2 T. tomato paste

1 level T. cumin

1/2 tsp. harissa*

water or vegetable broth to make 4 quarts total soup

salt and pepper to taste

Put beans or lentils in a stock pot. Cover with water, bring to a boil. Lower the heat and cover; cook slowly for 30 minutes. Purée the beans.

Peel the garlic. In a clean pot, warm the oil, cook the garlic, and add the tomato paste, cumin, and harissa. Add the bean purée, add water or broth to a soup consistency, and season with salt and pepper. Heat to just below boiling. Serve with extra harissa on the side.

*Harissa is a North African condiment, available in many Middle-Eastern or French specialty shops. It is a mixture of hot peppers, garlic, salt, and usually oil. Occasionally coriander or other herbs are added to the mixture.

Leblebi (Tunisian Chickpea Soup) -

Ingredients

28 ounces canned chickpeas, drained and rinsed OR

2 cups dried chickpeas soaked overnight in 2 quarts of water, then drained and rinsed after 1-2 hours of steady, covered simmer until tender [Length of cooking depends on age of chickpeas and heat intensity.]

3 tablespoons olive oil

1 large onion, chopped

4 large garlic cloves, minced

5 cups water

2 generous teaspoons toasted ground cumin (Heat for 5 minutes in a dry skillet or until browned and fragrant.)

2 teaspoons harisa, prepared or homemade

[No additional salt needed. Harisa, capers and preserved lemon all contain salt.]

Any one or more of the following garnishes:

capers

cilantro leaves

parsley leaves

chopped bell pepper

toasted cumin seeds

chopped hard-cooked egg

preserved lemon slices

toasted bread strips or croutons

additional harisa

Method

In a large saucepan over medium-low heat, warm the olive oil then add the onion, stirring occasionally until it is translucent and golden without browning. Add garlic, coating with onion mixture before stirring in the chickpeas, water, ground cumin and harisa. Simmer for 30 minutes. Garnish as desired.

Cilantro, cumin seeds, preserved lemons, capers, and that

extra dollop of harisa, a riot of garnishes for the eyes and tongue.