Tunisian Spiced Tomato Chickpea Soup

Soup can be simple or really involved. I’m going to keep it simple tonight. Start with big ol’ chunks of onion, several minced garlic cloves cooked in olive oil until translucent. Then add the spices, stirred for 30 seconds until fragrant. Add diced tomatoes, their juice, some stock and cooked chickpeas. Dinner is served. Pass the bread!

2 Tbsp Olive oil

1 Onion chopped into 1 inch chucks

3 garlic cloves minced

1 tsp. each ground cumin and ground coriander

½ tsp. ground turmeric

¼ tsp. each red chili flakes and cinnamon

1x 796 ml or 28 fl.oz can of diced tomatoes

1 ½ cups of cooked chickpeas (approx. 1 can drained and rinsed)

2 cups chicken or vegetable stock (water with a little salt will work too)

2 tsp. honey or brown sugar

1 star anise

1 to 2 Tbsp fresh lemon juice, to taste

salt and pepper to taste

Optional garnishes are chopped fresh cilantro or parsley, plain Greek yogurt or sour cream, chopped almonds, raisins or diced dates.

Directions at restlesspalate.com

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