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Tunisian chickpea soup<br />
<br />
1 1/2 c chickpeas,dried- washed and picked over bay leaves<br />
1 t cumin seeds<br />
2 t olive oil<br />
1 c onions,coarsely chopped<br />
4 cloves garlic<br />
1 t harissa<br />
1 t salt<br />
2 t white wine vinegar<br />
3 1/2 c medium-stale pita,torn (or other flatbread)<br />
1/4 c caperberries-soaked rinsed and,drained<br />
--reserve a couple whole for garnish<br />
2 t parsley,finely chopped<br />
extra virgin olive oil,for drizzling<br />
8 lemon wedges<br />
<br />
soak the chickpeas overnight in about 6 cups of water. drain and<br />
transfer to an ovenp

Tunisian chickpea soup

1 1/2 c chickpeas,dried- washed and picked over bay leaves
1 t cumin seeds
2 t olive oil
1 c onions,coarsely chopped
4 cloves garlic
1 t harissa
1 t salt
2 t white wine vinegar
3 1/2 c medium-stale pita,torn (or other flatbread)
1/4 c caperberries-soaked rinsed and,drained
--reserve a couple whole for garnish
2 t parsley,finely chopped
extra virgin olive oil,for drizzling
8 lemon wedges

soak the chickpeas overnight in about 6 cups of water. drain and
transfer to an ovenp by: ghies

1 T cloves 1 T black peppercorns 1 1/2 t malagueta pepper 1 1/2 t nutmeg,Freshly Grated 1 t cinnamon,Ground Grind together the cloves, peppercorns, ...

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