Tunisian recipe for Chickpea Soup with lemon and coconut
15ml (1 tablespoon) olive oil
1 large brown onion, finely diced
1 clove garlic, minced
5ml (1 teaspoon) turmeric
10ml (2 teaspoons) ground coriander
5ml (1 teaspoon) ground cumin
a pinch of nutmeg
½ teaspoon dried red chilli flakes
2 x 400g tinned chickpeas, rinsed and drained
¼ cup barley, rinsed and drained
1 litre (4 cups) vegetable stock
400g tin coconut milk
15ml (1 tablespoon) lemon juice
80g (2 cups) baby spinach
salt and black pepper
toasted almond flakes, to serve
Sauté the onion in the olive oil until softened, about 7 minutes. Stir in the garlic and cook for another minute.
Add all the spices and ‘dry fry’ to release all the aromatics. This should only take about a minute or two. Now add the chickpeas, barley, stock and coconut milk.
Cover partially and simmer for 35-40 minutes. The barley should be tender.
Transfer a third of the soup to a blender and blitz until smooth. Add the pureed soup back to the saucepan and stir through. Season lightly with salt and black pepper and add the lemon juice. Add the spinach to the soup and heat through until the leaves are wilted.
Ladle into bowls and scatter over the almond flakes and drizzle with a some coconut milk, if you like.