Tunisian Garlic & Chickpea Soup

4 tbsp olive oil
12 garlic cloves, very finely chopped
455 grams dried chickpeas, soaked overnight in cold water and drained
40 fl oz water
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 carrots, very finely chopped
2 onions, very finely chopped
6 celery stalks, very finely chopped
Juice of 1 lemon
Salt and pepper
4 tbsp chopped fresh cilantro (optional)

Heat half the oil in a large, heavy-bottom pan. Add the garlic and cook over low heat, stirring frequently, for 2 minutes. Add the chickpeas to the pan with the measured water, cumin, and ground coriander. Bring to a boil, then reduce the heat and let simmer for 2 ½ hours, or until tender.

About 30 minutes before the chick peas are done, heat the remaining oil in a separate pan. Add the carrots, onions, and celery. Cover and cook over medium-low heat, stirring occasionally, for 20 minutes.

Stir the vegetable mixture into the pan of chickpeas and allow to cook for about 10 minutes. Transfer about half the soup to a food processor or blender and process until smooth. Return the puree to the pan, add about half the lemon juice, and stir. Taste and add more lemon juice as required. Season with salt and pepper. Sprinkle with the fresh cilantro and serve.

Serving Size: 180 grams

Number of Servings: 12

Recipe submitted by SparkPeople user EJORDANE.