Leblebi Soup
A warming Tunisian-style leblebi soup: hearty chickpeas simmered in fragrant cumin, garlic and harissa, finished with lime for bright, comforting flavor.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 tbsp olive oil
- 1 pcs onion
- 250 g chickpeas
- 1.5 l vegetable stock
- 1 tsp cumin
- 5 pcs garlic cloves
- 0.5 tsp salt
- 1 tsp harissa spice
- black pepper
- 0.5 pcs lime
Directions
- Heat the oil in a large pot and add the onion, cooking until translucent.
- Drain the soaked chickpeas and add them to the pot with the vegetable stock. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
- Toast the cumin in a small ungreased frying pan, then grind to a powder. Add the garlic and salt and pound to a fine paste.
- Add the garlic-salt paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
- Season to taste with salt, pepper and lime juice and serve hot.