Leblebi Soup
A warming North African chickpea soup fragrant with toasted cumin, garlic paste and harissa. Simple to make and deeply satisfying, it's perfect as a light meal on its own.
Ingredients
-
Chickpeasβ 250 g 1 pcs
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Olive Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Vegetable Stockβ 1.51 kg π§ 1.5 L π₯ 6β cup
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Onionβ 150 g π§ 1 pcs
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Garlicβ 25 g π§ 5 pcs
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Limeβ 70 g π 1 pcs
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Cuminβ 2.5 g 1ΒΌ pcs
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Pepperβ 0.5 g Β½ pcs
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Also in this recipe
- Harissa Spice 1 tsp
Total nutrition
1387 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 30 ml of olive oil in a large pot over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent.
- Drain the soaked chickpeas and add them to the pot along with 1.5 litres of vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes.
- Meanwhile, toast 5 ml of cumin seeds in a small ungreased frying pan over medium heat until fragrant, then grind them in a mortar. Add 5 garlic cloves and 2.5 ml of salt and pound everything together to a fine paste.
- Stir the garlic-cumin paste and 5 ml of harissa spice into the soup. Continue to simmer, uncovered, until the chickpeas are completely tender, about a further 30 minutes.
- Season to taste with salt, a pinch of black pepper and a squeeze of juice from half a lime. Serve hot.
Source:
TheMealDB
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