Leblebi (Tunisian Chickpea Soup)
From sm8085 12 years ago
- 25 mins to make
- Serves 8
Nice, light and brothy soup from Tunisia. Perfect to beat the chills.
Ingredients
- 2 tablespoons olive oil shopping list
- 5 cloves garlic, minced shopping list
- 2 jalapeno peppers, minced shopping list
- 1 teaspoon ground caraway shopping list
- 1 teaspoon dried oregano shopping list
- 2 (14 ounce) cans chickpeas, drained and rinsed shopping list
- 2 (14 ounce) cans vegetable broth shopping list
- 2 cups water shopping list
- 5 tablespoons fresh lemon juice shopping list
- 1/3 cup fresh cilantro, chopped shopping list
- salt and pepper shopping list
How to make it
- In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
- Add the caraway and oregano and stir in for a couple of minutes.
- Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
- Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve hot with some fresh crusty bread
Reviews & Comments 2
-
All Comments
-
Your Comments