Leblebi — a warming Tunisian chickpea soup spiced with cumin, garlic and harissa, finished with a squeeze of lemon. Humble, hearty and full of North African flavour.
- 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
Tags:
SoupVideo
Preparation
- Heat the oil in a large pot, add the onion, and cook until translucent.
- Drain the soaked chickpeas and add to the pot with the vegetable stock. Bring to the boil, then reduce the heat, cover, and simmer for 30 minutes.
- Meanwhile, toast the cumin in a small dry frying pan, then grind 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.
