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Tunisian   -   Chickpea Soup (Lablabi)   adapted from North African Cooking by Hilaire Walden

  • 6 Tablespoons Olive Oil
  • 10 Cloves Garlic -- Finely Chopped
  • 12 Ounces Chickpeas -- Soaked Overnight
  • 10 Cups Chicken Broth
  • 1 Large Red Onion -- Finely Chopped
  • 2 Large Carrot -- Finely Chopped
  • 1 Head Celery -- Finely Chopped
  • Salt And Pepper -- To Taste
  • 1 Lemon Lemon Juice
  • 1 Bunch Cilantro -- Chopped
Directions Heat 4 tablespoons of olive and saute garlic until fragrant. Add chickpeas and broth. Bring to a boil, reduce heat and simmer until chickpeas are tender about 1 hour. Heat remaining oil in skillet, saute onion, carrots and celery for 20 minutes. Add to chickpeas along with seasonings, lemon juice and cilantro. Serve.
Serves 4
Time to Make 0:00

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