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|Tunisian Chickpea Breakfast Soup (Leblebi)|
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.
Keeping time / leftovers
Leftover Leblebi Salad
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