Sunlight Cafe: Tunisian Tomato Soup with Chickpeas and Lentils

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* Exported from MasterCook Mac *

 

Tunisian Tomato Soup with Chickpeas and Lentils

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 6 Preparation Time :0:00

Categories : soups grains, beans and pasta

Sunlight Cafe breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked chickpeas -- soaked overnight

- or 2 cans chickpeas

1 cup uncooked lentils -- rinsed & picked

1 cinnamon stick

2 tablespoons olive oil

4 cups onion -- minced

2 tablespoons garlic -- minced

2 teaspoons salt

1 teaspoon turmeric

5 1/2 teaspoons cumin seeds

2 teaspoons ground cumin

2 bay leaves -- (2 to 3)

28 ounces crushed canned tomatoes

black pepper and cayenne -- to taste

3 tablespoons fresh lemon juice -- (or to taste)

OPTIONAL TOPPINGS:

yogurt

fresh parsley -- minced

- or mint

a few currants

 

Streamline the preparation time by chopping the onions, mincing the

garlic and sauteing them with the seasonings while the legumes cook.

 

This soup freezes well if stored in an airtight container.

 

Makes 6 servings (maybe a little more)

Preparation time: About 80 minutes with dried chickpeas

50 minutes with canned chickpeas (25 minutes of work either way)

 

Place the soaked, uncooked chickpeas in a large pot and cover with

water by 3 inches. Bring to a boil, lower heat to a simmer, partially

cover and cook for 1 hour. (If you're using canned chickpeas, rinse and

drain them and set them aside.)

 

Add the lentils and cinnamon stick, partially cover again and cook for

another 30 minutes, or until the chickpeas and lentils are perfectly

tender, but not mushy. (If you're using canned chickpeas, just cook the

lentils with the cinnamon stick in 7 cups water until tender-about 30

minutes.)

 

Remove and discard the cinnamon stick, and drain the legumes, saving

the water.

 

Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion,

garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves and

saute over medium heat for 5 to 8 minutes, or until the onions are soft.

 

Add 6 cups of water (including the reserved cooking water from the

lentils) and the tomatoes and bring to a boil. Lower the heat to a

simmer, partially cover, and cook for another 15 minutes or so. (The

timing does not need to be exact.) Fish out and discard the bay leaves.

 

Stir in the chickpeas and lentils and cook for only about 5 minutes

longer, so the legumes won't become mushy. Season to taste with black

pepper, cayenne and lemon juice.

 

Serve hot, topped with some yogurt, a sprinkling of parsley or mint and

currants, if desired.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 100 Calories; 5g Fat (41%

calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol;

717mg Sodium

Food Exchanges: 2 Vegetable; 1 Fat

 

NOTES : It seems like an ordinary list of ingredients, but when they

are combined in this very satisfying soup, the flavors transcend the

sum of their parts.

 

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