Tunisian Chickpea Soup

Serving: 8

Ingredients:

1 1/2 cups chickpeas, soaked overnight in

10 cups water

4 cloves garlic, crushed

1 hot pepper, finely chopped

1/4 cup fresh cilantro leaves, finely chopped

1 teaspoon ground caraway seeds

1 teaspoon oregano

Salt and pepper to taste

Garnish:

2 tablespoons lemon juice

3 tablespoons olive oil

2 cups croutons

Cooking Instructions:

In a large saucepan, bring the chickpeas and water to a boil, then cover and cook over medium heat for 2 hours. Add the remaining ingredients, except the garnish; then cook over a medium heat for a further 30 minutes or until the chickpeas are tender. Remove from the heat and stir in the lemon juice and olive oil. Top with croutons.

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