Simple75min

Leblebi Soup

Name: Leblebi Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2.00 tablespoons Olive Oil; 1.00 pieces Onion; 250.00 grams Chickpeas; 1.50 liters Vegetable Stock; 1.00 teaspoons Cumin; 5.00 cloves Garlic; 0.50 teaspoons Salt; 1.00 teaspoons Harissa Spice; 1.00 pinch Pepper; 0.50 pieces Lime

Vegetarian dish from Tunisian cuisine

Vilhjálmur Stefánsson

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Ingredients

Adjust servings

2 tbsp
olive oil
1
onion, diced, finely
8⅘ oz(250 g)
chickpeas
3⅕ pt(1½ l)
vegetable stock
1 tsp
cumin
5 cloves
garlic
½ tsp
salt
1 tsp
harissa spice
1 pinch
pepper
½
lime

Instructions

0/5 done

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.