Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried chickpeas (6 ounces), soaked overnight and drained
- 3/4 cup coarse bulgur (5 ounces), rinsed
- 1 cup small dried split fava beans (6 ounces)
- 2 quarts water
- 1 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 1 tablespoon tabil
- 2 teaspoons sweet paprika
- 3 garlic cloves, minced
- Salt
Directions
In a large, heavy saucepan, combine the chickpeas, bulgur, favas, water and 1 cup of olive oil and bring to a boil. Simmer over low heat, stirring occasionally, until the chickpeas and fava beans are completely broken down, about 4 hours. Stir in the tomato paste, harissa, tabil, paprika and garlic and simmer for 5 minutes longer. Season with salt and serve, passing extra olive oil at the table.
Category:Tunisian Recipes
Category:Tunisian Soups