Tunisian Chickpea and Barley Soup

five

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Simple dish
    • 0.0.3 169.88kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  169.88kcal

• Rating

• Recipe

In order to make a short trip to the Tunisian world kitchen, let’s cook at home a delicious soup with spicy, sour, spicy taste. Let’s make it from chickpea and pearl barley. If the soup will be have children, then fresh chili peppers can be put portionwise in plates.

Let’s get started!

Ingredients

0/16 ingredients

• Beef-800 gr.
• Nut – 1 tbsp.
• Perlovka – 1 tbsp.
• Bell pepper -1 pc.
• Celery-1 petiole
• Onion – 1 pc.
• Tomato paste – 2 tbsp. l
• Chili pepper to taste
• 5 cloves of garlic
• Water -3 L
• Black pepper – to taste
• Salt to taste
• Lemon – 1 pc.
• Butter-30 gr.
• Olive oil – 1 tbsp. l
• Greens for serving.

2 ч2 ч 169.88

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Nutley barley in different bowls pour water for 7-10 hours.
2. Fry diced meat until crusty on a creamy oil, set aside.
3. Fry the onions in the same pan.
4. Discard the chickpeas on a sieve, dry and put to the onion. Cook 7 minutes.
5. Rinse the barley several times with water, place on a sieve, and all stirring time, fry in olive oil.
6. Collect chickpeas, barley, meat in a pan. Add the paste, salt and water.
7. Extinguish everything on a quiet fire for about an hour.
8. Chop the celery and bell pepper half rings.
9. Chili, celery, pepper, pounded in a mortar garlic add for 10 minutes until soup is ready.
10. Remove the pan from the heat and let the soup rest by wrapping the pan towel for 20 minutes. Pour juice squeezed through a sieve lemon.
11. Pour soup into bowls and sprinkle with herbs.