Leblebi Soup
Cumin chickpeas in a harissa-fired broth with lime — Tunisia's bracing morning bowl.
- Total
- 35 min
- Serves
- 4
Tunisia's breakfast soup with a fiery soul: chickpeas simmered soft in a cumin-scented broth, spiked with harissa and garlic, finished with lime. Traditionally ladled over torn bread with a soft egg, leblebi is humble, warming and bracingly spiced. It's the bowl that wakes you up — Tunisian-style.
Ingredients
- 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
Instructions
- Heat the oil in a large pot. Add the onion and cook until translucent.
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 250
- Protein
- 10 g
- Fat
- 8 g
- Carbs
- 35 g
Adapted from allrecipes.co.uk. Rewritten and re-photographed by MealIdeas.
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