• Melissa Tuck

Tunisian Chickpea Soup

I got this recipe originally from a food blog that I adore: https://www.bibbyskitchenat36.com/tunisian-chickpea-soup-2/

I tweaked it slightly, only because my family aren't massive chickpea fans so I reduced the quantity and replaced it with red lentils. I also got wild and added cinnamon and fresh garlic - I think these packed a great punch to the flavours!

The barley in here gives it amazing texture and more-ishness and this soup just has the most incredible flavour.

1 onion, finely diced

olive oil

1 tsp fresh crushed garlic

1 tsp fresh crushed garlic

1 tsp turmeric

1 tsp ground cumin

2 tsp ground coriander

2 tsp nutmeg

1 tsp dried chilli flakes

1 tin chickpeas, drained and rinsed

1/4 cup red lentils

1/4 cup pearl barley

1 litre chicken stock

1 tin coconut milk

juice of 1 lemon

2 cups baby spinach

toasted almond flakes for serving

greek yoghurt for serving - totally optional I just had some in the fridge

Fry your onion in some oil until translucent. Add all your spices and let them dry fry for a minute to release their aroma.

Add your chickpeas, lentils, barley, stock, coconut milk, and let simmer for about 45 minutes - until the barley is tender. Add half your spinach once tender and let it wilt for a minute.

Take half the soup and add to your blender, blend until smooth. Add it back to the pot with the rest.

Add the rest of your spinach leaves, and your lemon. Check your seasoning.

Serve in bowls with the toasted almonds and some yoghurt drizzled over if you like.

Delicious with naan or pita or on its own.



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