Leblebi (Tunisian chickpea soup)

    1 hour 25 min

    This simple nourishing soup is often served for the iftar (breaking fast) during the month of Ramadan. The amount of harisa is up to taste, my Tunisian sister-in-law who gave me this recipe makes it much spicier than I do, it tastes good either way.

    6 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 medium onion, minced
    • 250g dried chickpeas, soaked overnight in cold water
    • 1.5L vegetable stock
    • 1 teaspoon cumin seeds
    • 5 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1 teaspoon harissa, to taste
    • freshly ground black pepper
    • juice of 1/2 lemon or lime

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Heat the oil in a large pot. Add the onion and cook until translucent.
    2. 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.
    3. 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.
    4. Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
    5. Season to taste with salt, pepper and lemon juice and serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating: