Cracked Wheat Soup with CuminTheWorldWideGourmet.com
Total time: more than 2 hr
Soaking time: overnight
Preparation time: 10 minutes
Cooking time: 1 1/2 to 2 1/2 hours, depending on the beans used
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:255.8 kcal
Proteins:8 g
Fats:11 g
Carbohydrate:35.6 g
Fibers:3.4 g
Sugar:1.2 g
Cholesterol:0 mg
Sodium:123.7 mg
Calcium:48.3 mg
Energy:247 kcal
Proteins:7.7 g
Fats:10.6 g
Carbohydrate:34.4 g
Fibers:3.3 g
Sugar:1.2 g
Cholesterol:0 mg
Sodium:119.4 mg
Calcium:46.6 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
fine cracked wheat (bulgur)
60
ml
olive oil
100
g
dried beans
30
ml
tomato paste
2.5
ml
harissa (or more, to taste)
50
g
chick peas
5
cloves of garlic
salt to taste
1.25
ml
baking soda
1
lemon
METHOD
- The night before, place the chick peas and beans into cold water with the baking soda to soak overnight. The next day, rinse and drain.
- Combine the cracked wheat, oil and legumes and add two liters (8 cups) cold water.
- Place the pot on the heat, cover and cook over low heat, adding more water as necessary to maintain the original volume.
- Meanwhile, peel the garlic and mash it with 1/2 tsp. salt. Pick over the cumin seeds and grind them separately.
- Once the soup is smooth and thick, add the harissa, tomato paste and mashed garlic and continue cooking, uncovered, for 15 minutes, stirring often.
- At the end, add the cumin, mix well, correct the seasoning and serve with lemon wedges on the side.
CHEF'S NOTES
Dried beans require about 2 1/2 hours cooking time. If the outer layer is removed, they will require only 8-12 hours soaking and about 1 1/2 hours cooking.
