1/1 Photo of Leblabi ( Tunisian Chickpea Soup)
After all the excesses of the holidays, this is such a nice, light and brothy soup to turn to. It has all of my favorites, including lemon, cilantro, garlic and chickpeas, and it has a surprise taste of caraway. Plus, it goes together in about a half-hour (unless you want to make it from scratch with dried beans). Serve with crispy croutons.
My Private Note
Units: US | Metric
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 jalapeno peppers, minced
- 1 teaspoon ground caraway (you can use the whole seeds... but this is a light soup and they will sink to the bottom of the bowl)
- 1 teaspoon dried oregano
- 2 (14 ounce) cans chickpeas, drained and rinsed (garbanzos)
- 2 (14 ounce) cans vegetable broth or 4 cups of your own vegetable broth
- 2 cups water
- 5 tablespoons fresh lemon juice
- 1/3 cup fresh cilantro, chopped
- salt and pepper
- 1In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
- 2Add the caraway and oregano and stir in for a couple of minutes.
- 3Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
- 4Stir 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 topped with croutons.
Browse Our Top Chickpeas/Garbanzos Recipes
You Might Also Like...View All Chickpeas/Garbanzos Recipes
Nutritional Facts for Leblabi ( Tunisian Chickpea Soup)
Serving Size: 1 (276 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 155.4
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 298.7 mg
- Total Carbohydrate 24.3 g
- Dietary Fiber 4.7 g
- Sugars 0.3 g
- Protein 5.1 g