Spiced Tunisian Chickpea Soup

When chickpeas become dinner royalty!

Victoire
Victoire
2 minutesPrep time
9 minutesCook time
701 cal.Per serving

Utensils

Pot (small), Stovetop, Colander, Toaster

recipe

Egg

Step 1

Bring a small pot of salted water to a boil. Add the eggs & cook for 6 min.

Garlic
Cumin (ground)

Step 2

Heat a drizzle of olive oil in another pot over medium heat. Add the cumin & half the garlic (minced).

Chickpeas (canned)

Step 3

Add the drained chickpeas & sauté for 1 min.

Vegetable broth (liquid)

Step 4

Add the veggie stock. Stir to combine.

Step 5

Reduce the heat to low, cover & simmer for 8 min.

Egg

Step 6

Plunge the cooked eggs into a bowl of icy water to stop the cooking.

Garlic
Country bread (sliced)

Step 7

Cut the bread into thick slices. Toast them in the toaster or broiler. Then rub them with the other half of the garlic clove.

Egg

Step 8

Gently peel the cooled eggs.

Step 9

If you like spice, add a little harissa, red pepper flakes or cayenne to the soup.

Country bread (sliced)

Step 10

Lay the bread slices in the soup bowls.

Egg

Step 11

Ladle the soup over top. Add the sliced soft-boiled eggs.

Parsley (fresh)

Step 12

Garnish with fresh parsley (optional).

Step 13

Season with salt, pepper & a drizzle of olive oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy701 cal.
Fat26g
Carbohydrates78g
Protein30g
Fiber13g

On average, one serving of the recipe "Spiced Tunisian Chickpea Soup" contains 701 Energy, 26 g of Fat, 78 g of Carbohydrates, 30 g of Protein, 13 g of Fiber.

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Spiced Tunisian Chickpea Soup
Very easy