Tunisian Breakfast Soup
Tunisian Breakfast Soup with vegetables and chickpeas is a unique, tasty soup recipe
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: African
Servings: 4 Servings
Calories: 398kcal
Author: Julia
- 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
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.
Serving: 1of 4 | Calories: 398kcal | Carbohydrates: 52g | Protein: 17g | Fat: 15g | Fiber: 9g | Sugar: 10g