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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.5
  • Total Fat: 10.4 g
  • Cholesterol: 106.0 mg
  • Sodium: 497.3 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 8.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Leblebi - Tunisian Chickpea Breakfast Soup calories by ingredient
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Leblebi - Tunisian Chickpea Breakfast Soup

Submitted by: MADEMCHE

Introduction

adapted from Martha Rose Shulman adapted from Martha Rose Shulman
Number of Servings: 4

Ingredients

    For the soup:

    1 pound chickpeas, washed, picked over and soaked in 2 quarts water for 6 hours or overnight

    1 tablespoon olive oil

    1 onion, chopped

    4 large garlic cloves, minced or pressed

    2 heaped teaspoons cumin seeds, ground

    2 tablespoons harissa

    Salt

    2 to 4 tablespoons fresh lemon juice, to taste

    For the garnishes:
    (for quantities, enough to fill small bowls or ramekins that you can set on a tray)

    Lemon wedges

    Coarse sea salt

    Harissa

    Chopped fresh tomatoes

    Chopped green and red bell peppers

    2 hardboiled eggs, chopped

    Rinsed capers

    Sliced pickled turnips

    Freshly ground cumin

    Finely chopped fresh parsley

    Finely chopped cilantro

    Sliced preserved lemons

    Croutons or sliced stale bread

    Thinly sliced scallions, both white and green parts

    Olive oil

Directions

Drain the chickpeas and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil, reduce the heat, cover and simmer 1 hour.

Meanwhile, heat the oil over medium heat in a medium size, heavy nonstick frying pan and add the onion. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cumin and stir together for 30 seconds to a minute, until the garlic smells fragrant. Remove from the heat and stir into the beans.

*Advance preparation: The soup can be made to this point a day or two ahead.

After the beans have cooked for an hour, stir in the harissa and salt (2 teaspoons or more). Cover and continue to cook for another 30 minutes to an hour, until the beans are very tender and the broth fragrant. Add lemon juice, taste and adjust salt.

*Advance preparation: The finished soup will taste great for another 3 to 4 days. Keep in the refrigerator.

Serve the soup, passing your choice of condiments on a large tray, or have them laid out on a buffet. Stir the condiments into the soup and enjoy.


Serving Size: Makes 4 huge bowls of soup

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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