Algerian Soups: Flavorful Traditions Revealed

Soak chickpeas overnight in water.

Drain and rinse chickpeas, then set aside.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in cumin, coriander, and paprika; cook for 1-2 minutes until fragrant.

Add soaked chickpeas, lentils, and diced tomatoes to the pot.

Pour in water and bring to a boil.

Reduce heat to low and simmer for 30-40 minutes until chickpeas and lentils are tender.

Season with salt and black pepper to taste.

Stir in chopped parsley and juice of one lemon.

Serve hot, garnished with additional parsley and lemon wedges.

Allergens