Tunisian Bean Soup
Garnish each serving with a few mint leaves and currants, if desired.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 5 minutesDifficulty: Medium
- 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
- 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.