Tunisian Bean Soup

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Garnish each serving with a few mint leaves and currants, if desired.

Difficulty: Medium

Hands-on: 20 minutesTotal: 2 hours 5 minutes

Serves: 6

Ingredients

  • 1 cup uncooked chickpeas, soaked overnight and drained
  • 1 cup dried lentils
  • 3 large onions
  • 3 cloves garlic
  • 1 cinnamon stick
  • 3 Tbsp. olive oil
  • 1 tsp. turmeric
  • 1½ tsp. cumin seeds
  • 2 tsp. ground cumin
  • 2 bay leaves
  • 6 cups vegetable broth
  • 1 can (28 oz.) of crushed tomatoes
  • Salt and black pepper
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped mint

Directions

  • Place the chickpeas in a large saucepan and add enough water to cover them by 3 inches. Bring to a boil, reduce to a simmer, and cook for 1 hour.
  • Meanwhile, rinse the lentils thoroughly. Finely dice the onion and mince the garlic.
  • When the chickpeas are ready, add the lentils and the cinnamon stick. Bring to a boil, reduce to a simmer, and cook for another 30 minutes.
  • While the chickpeas continue to cook, heat the oil in a soup pot. Add the onion, garlic, turmeric, cumin seeds, ground cumin, and bay leaves. Sauté on medium for 3 to 5 minutes. Add the broth and tomatoes to the soup pot. Bring to a boil, reduce to a simmer, and cook for another 15 minutes. Discard the bay leaves.
  • When the chickpeas and lentils are done, add them to the soup pot, discarding the cinnamon stick. Simmer for 5 minutes.
  • Season with salt, black pepper, and cayenne. Add the lemon juice and garnish with mint.

Recipe Information

Serves: 6

Ingredients

  • 1 cup uncooked chickpeas, soaked overnight and drained
  • 1 cup dried lentils
  • 3 large onions
  • 3 cloves garlic
  • 1 cinnamon stick
  • 3 Tbsp. olive oil
  • 1 tsp. turmeric
  • 1½ tsp. cumin seeds
  • 2 tsp. ground cumin
  • 2 bay leaves
  • 6 cups vegetable broth
  • 1 can (28 oz.) of crushed tomatoes
  • Salt and black pepper
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped mint

Directions

  • Place the chickpeas in a large saucepan and add enough water to cover them by 3 inches. Bring to a boil, reduce to a simmer, and cook for 1 hour.
  • Meanwhile, rinse the lentils thoroughly. Finely dice the onion and mince the garlic.
  • When the chickpeas are ready, add the lentils and the cinnamon stick. Bring to a boil, reduce to a simmer, and cook for another 30 minutes.
  • While the chickpeas continue to cook, heat the oil in a soup pot. Add the onion, garlic, turmeric, cumin seeds, ground cumin, and bay leaves. Sauté on medium for 3 to 5 minutes. Add the broth and tomatoes to the soup pot. Bring to a boil, reduce to a simmer, and cook for another 15 minutes. Discard the bay leaves.
  • When the chickpeas and lentils are done, add them to the soup pot, discarding the cinnamon stick. Simmer for 5 minutes.
  • Season with salt, black pepper, and cayenne. Add the lemon juice and garnish with mint.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat8g
Saturated Fat1g
Cholesterol0mg
Sodium940mg
Total Carbohydrate43g
Dietary Fiber15g
Sugars8g
Protein13g