A vegetarian dish from the Tunisian kitchen.
Ingredients
- 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.
Source
This recipe is adapted from TheMealDB (id 52973), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=BgRifcCwinY.
Original source noted by the contributor: http://allrecipes.co.uk/recipe/43419/leblebi--tunisian-chickpea-soup-.aspx.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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