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Prep Time: 5 Minutes Cook Time: 175 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I found this recipe searching for Zaar's World Tour 2005. This soup is from Tunisia. Time to prepare is an estimate. Does not include soaking time. Ingredients:
1 1/2 cups dried garbanzo beans (garbanzo) |
10 cups water |
4 large garlic cloves, crushed |
1 hot pepper, finely chopped |
1/4 cup fresh cilantro, washed and finely chopped |
1 teaspoon ground caraway |
1 teaspoon oregano |
3 tablespoons fresh lemon juice |
salt and pepper |
3 tablespoons olive oil |
1/2 cup crouton (dry) |
Directions:
1. Soak the chickpeas in the 10 cups of water overnight.
2. Into a large saucepan put the beans and the water. Bring to a boil. Cover, reduce heat to medium and cook for 2 hours.
3. Add the remaining ingredients with exception of the lemon juice, olive oil and the croutons. Continue to cook over medium heat another 30 minutes or until the beans are tender.
4. Remove from the heat and stir in the lemon juice and the olive oil. Add to individual bowls and garnish with croutons.
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