Servings: 4 Servings
Tunisian Breakfast Soup
Tunisian Breakfast Soup with vegetables and chickpeas is a unique, tasty soup recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 1 large red bell pepper chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 14-oz can diced tomatoes, un-drained
- 1 14-oz can chickpeas, drained and rinsed
- 1 32-oz container low-sodium Vegetable Broth
- 2 tablespoons harissa paste
- 1 leaves medium head lacinato kale chopped, or chard
- 1 tablespoon capers
- 1 teaspoon sea salt or to taste
- 4 slices sourdough bread toasted*
- 4 hard-boiled eggs chopped
Instructions
- In a large pot, heat the oil to medium. Add the onion and bell pepper and sauté, stirring
- frequently, until softened, about 8 to 10 minutes. Add the garlic and cumin and sauté another 2
- minutes.
- Add the diced tomatoes, Saffron Road Classic Culinary Vegetable Broth , chickpeas, harissa paste, and chopped kale leaves. Stir well and bring to a full boil. Reduce the heat to a simmer and cook 20 to 30 minutes, until vegetables have softened. Add the capers and salt.
- Serve soup with toasted sourdough or rustic bread of choice and chopped hard boiled eggs.
Nutrition
Serving: 1of 4, Calories: 398kcal, Carbohydrates: 52g, Protein: 17g, Fat: 15g, Fiber: 9g, Sugar: 10g