Lablabi or Leblebi – A Tunisian Chickpea Soup | How to make Lablabi or Leblebi – A Tunisian Chickpea Soup

By Aruna P  |  16th Dec 2015  |  
4.0 from 1 review Rate It!
  • Lablabi or Leblebi – A Tunisian Chickpea Soup, How to make Lablabi or Leblebi – A Tunisian Chickpea Soup
Lablabi or Leblebi – A Tunisian Chickpea Soupby Aruna P
  • Prep Time

    8

    Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

8

1





About Lablabi or Leblebi – A Tunisian Chickpea Soup Recipe

Lablabi or Leblebi, a chickpea soup from Tunisia, is a blend of the familiar and the new for us Indians. The ingredients and spices are something we are familiar with but the result is not quite what we expect.

Lablabi or Leblebi – A Tunisian Chickpea Soup

Ingredients to make Lablabi or Leblebi – A Tunisian Chickpea Soup

  • Chickpeas or kabuli chana - 1 Cup
  • onion - 1 Large
  • carrot – 1 Medium
  • Minced garlic – 1/2 tsp
  • Roasted cumin Powder – 1 to 1.5 tsp
  • bay leaf – 1
  • lemon juice – 1 tsp
  • olive Oil – 1 tbsp
  • salt to taste
  • Harissa - To Garnish
  • Preserved lemon (See notes for a substitute :-))
  • Bread Slices – 4

How to make Lablabi or Leblebi – A Tunisian Chickpea Soup

  1. Soak the chickpeas in 2 cups of water for at least 8 hours. Drain the water.
  2. Add fresh water and pressure cook the chickpeas till they are soft.
  3. Set aside and preserve the water in which the chickpeas were cooked.
  4. Chop the onions and carrots to fine pieces.
  5. In a pan or a wok, heat the olive oil.
  6. Add the onions and bay leaf.
  7. Stir-fry till the onions are transparent.
  8. Add the minced garlic and carrots.
  9. Stir-fry for 3 to 5 minutes.
  10. Add the cumin powder and mix well.
  11. Add 1.5 cups of water in which the chickpeas were cooked.
  12. Bring to a simmer.
  13. Add the cooked chickpeas.
  14. Turn down the heat to medium-low.
  15. Cover and cook for 10 minutes. Check occasionally to ensure that there is enough water. Add more water if required.
  16. Turn off the heat.
  17. Add the salt and lemon juice. Mix well.
  18. Discard the bay leaf and set aside the Lablabi to rest.
  19. Lightly toast the bread.
  20. Chop up the bread into small pieces.
  21. Cut the preserved lemon into fine strips.
  22. Ensure that the Lablabi is hot.
  23. Place 1/4 the toasted bread in a bowl.
  24. Pour a generous helping of the Lablabi.
  25. Garnish with Harissa and Preserved Lemon.
  26. Mix well and savour!

Reviews for Lablabi or Leblebi – A Tunisian Chickpea Soup (1)

Disha Dedhiya Shah2 years ago

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