Leblebi Soup
A Tunisian dinner made with beans & lentils. Ready in about 1 hour 21 minutes. Difficulty: medium.
- 21 minPrep (about)
- 1 hrCook (about)
- 1 hr 21 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 7 oz chickpeas
Fresh & other
- 1 onion
- 4 ¾ cups vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 4 cloves garlic
- ⅓ lime
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (4): cumin, salt, harissa spice, pepper
- ¾ tsp cumin
- ½ tsp salt
- ¾ tsp harissa spice
- Pinch pepper
How to make it
Steps in our own plain words.
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Heat the oil in a large pot.
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Add the onion.
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Cook until see-through.
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Drain the soaked chickpeas.
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Add them to your pot together with the vegetable stock.
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Bring to the boil.
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Turn the heat down.
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Cover.
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Simmer for 30 minutes.
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In your meantime toast the cumin in a little ungreased frying pan.
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Grind them in a mortar.
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Add your garlic plus salt and pound to a fine paste.
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Add your paste and the harissa to the soup.
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Simmer till the chickpeas are tender, about 30 minutes.
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Season to taste with lemon juice, pepper and salt.
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Serve hot.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.