Tunisian Garlic And Chickpea Soup - cooking recipe

Ingredients

8 tablespoons olive oil
12 garlic cloves, very finely chopped
3 cups chickpeas (soaked overnight in cold water to cover and drained well)
2 1/2 quarts water
1 teaspoon cumin
1 teaspoon ground coriander
2 carrots, very finely chopped
2 onions, very finely chopped
6 celery ribs, very finely chopped
1 lemon, juice of
4 tablespoons chopped fresh cilantro, plus extra for garnish
salt and pepper

Preparation

Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the puree to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.