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Tunisian Breakfast Soup - warmly-spiced soup with kale, chickpeas, and bell pepper, served with toasted bread and hard boiled egg #vegetarian #breakfast #recipe @roastedroot
Tunisian Breakfast Soup
Author: Julia
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 ounce can diced tomatoes un-drained, 14-
  • 1 ounce can chickpeas drained and rinsed, 14-
  • 1 ounce container low-sodium Vegetable Broth 32-
  • 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
  1. In a large pot, heat the oil to medium. Add the onion and bell pepper and sauté, stirring
  2. frequently, until softened, about 8 to 10 minutes. Add the garlic and cumin and sauté another 2
  3. minutes.
  4. 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.
  5. Serve soup with toasted sourdough or rustic bread of choice and chopped hard boiled eggs.