Leblebi Soup
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Tunisian
- Course
- Soup
- Ready in
- 45 min
- Effort
- Some steps
Ingredients
×1
- 2 tbs Olive Oil
- 1 medium finely diced Onion
- 250g Chickpeas
- 1.5L Vegetable Stock
- 1 tsp Cumin
- 5 cloves Garlic
- 1/2 tsp Salt
- 1 tsp Harissa Spice
- Pinch Pepper
- 1/2 Lime
Method
- Heat the oil in a large pot. Add the onion and cook until translucent.
- Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes.
- In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste.
- Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
- Season to taste with salt, pepper and lemon juice and serve hot.
Tags
- soup
- vegetarian
- spicy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.