Leblabi ( Tunisian Chickpea Soup)
photo by Leahs Kitchen
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 29.58 ml olive oil
- 5 clove garlic, minced
- 2 jalapeno peppers, minced
- 4.92 ml ground caraway (you can use the whole seeds... but this is a light soup and they will sink to the bottom of the bowl)
- 4.92 ml dried oregano
- 2 (793.78 g) can chickpeas, drained and rinsed (garbanzos)
- 2 (793.78 g) can vegetable broth or 946.36 ml of your own vegetable broth
- 473.18 ml water
- 73.94 ml fresh lemon juice
- 78.78 ml fresh cilantro, chopped
- salt and pepper
directions
- 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 topped with croutons.
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Reviews
-
Wow! Wow wow wow wow wow! Ok, while I was making this, the entire time I kept tasting it and nibbling at it, and I thought "Hmm. This is nice." Right at the end when its been simmering for 20 minutes and you add the lemon and cilantro, the flavor and aroma go BAM!! This is yummy! I reduced the amount of lemon juice from 5 to 2 tablespoons. But WHOA! I can't believe I'm eating something this tasty while on the restrictive Phase I of this diet! Thank you! It feels like I'm not on a diet at all when I eat stuff this good!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois