Tunisian Chickpea and Spinach Soup (Bazilla)
Let me tell you the story of this Tunisian chickpea and spinach soup, a true gem from my grandmother's kitchen. It's one of the most comforting traditional Tunisian dishes, especially in winter. Unlike Moroccan cuisine, often sweeter and saltier with cinnamon and dried fruits, Tunisian cuisine relies on the heat of harissa and warm spices like cumin. Here, cinnamon adds just a subtle touch. As you prepare this Bazilla, you'll capture the very essence of Tunisian culinary art: simple ingredients, slow cooking, and lots of love. Serve it with a squeeze of lemon to awaken the taste buds.
Ingredients
- dried chickpeas200 g
- fresh spinach300 g
- onion1 large
- garlic3 cloves
- ripe tomatoes4
- tomato paste1 tablespoon
- olive oil3 tablespoons
- ground cumin1 teaspoon
- sweet paprika1 teaspoon
- ground cinnamon1/2 teaspoon
- harissa1 teaspoon
- saltto taste
- black pepperto taste
- water1.5 liters
Instructions
- 1
The day before, soak the chickpeas in cold water. The next day, drain and rinse them.
- 2
In a large pot, heat the olive oil and sauté the chopped onion and crushed garlic until golden.
- 3
Add the peeled and diced tomatoes, tomato paste, cumin, paprika, cinnamon, and harissa. Mix well and cook for 5 minutes.
- 4
Add the drained chickpeas and water. Bring to a boil, then reduce heat and simmer covered for 30 minutes or until chickpeas are tender.
- 5
Add the washed and roughly chopped fresh spinach. Cook for another 10 minutes. Season with salt and pepper to taste.
- 6
Serve the soup hot, accompanied by traditional Tunisian bread and a squeeze of lemon juice if desired.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !