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Celery Garlic Soup     HT   SP   Tunisian   80mins

Tunisian Name: Lablabi

Serves 4-6       Hot Pulses Vegetables Soups Gluten Wheat Dairy free Eggless Tunisia Nth Africa North African

6 tbsp Olive Oil
6 Garlic Cloves, finely chopped
350g/12oz Chickpeas, pre-soaked overnight
2.2L/80fl.oz. Fresh Chicken Stock
2 Onions, finely chopped
3 Carrots, finely chopped
6 Sticks of Celery, finely chopped
Salt and Pepper
The Juice of 1 Lemon
3 tbsp freshly chopped Coriander (Cilantro)


1. Heat half of the olive oil in a large saucepan, add the garlic and sautéed gently for 2 minutes.

2. Add the chickpeas and stock, bring to the boil then reduce the heat and simmer for 1 hour or until the chickpeas are tender.

3. Meanwhile, heat the remaining oil in a frying pan add the onion, carrots and celery, mix well to coat then reduce the heat, cover and cook for 20 minutes, stirring from time to time. Set aside

4. Once the chickpeas are tender, add the onion mixture together with salt, pepper, the lemon juice and coriander. Mix well and cook for 5 minutes. Serve hot.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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