Chickpea Soup (Tunisia)

FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. 

1 1/2 cups chickpeas -- soaked overnight in
10 cups water
4 cloves garlic -- crushed
1 hot pepper -- finely chopped
1/4 cup fresh cilantro leaves -- finely chopped
1 teaspoon ground caraway seeds
1 teaspoon oregano
to taste salt and pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 cups croutons

In a large saucepan, bring the chickpeas and water to a boil, then cover and cook over medium heat for 2 hours. Add the remaining ingredients, except the garnish; then cook over a medium heat for a further 30 minutes or until the chickpeas are tender. Remove from the heat and stir in the lemon juice and olive oil. Top with croutons.

Serving Size : 8

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