Leblebi Soup

Name: Leblebi Soup
Yield: 4
Cuisine: Tunecina
Ingredients: 250 g Chickpeas; 2 tablespoons Olive oil; 1 Onion; 5 cloves Garlic; pinches Pepper; 0.5 teaspoons Salt; 0.5 Lime; 1 teaspoon Cumin; 1.5 l Vegetable Stock; 1 teaspoon Harissa Spice

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein13 %7 g
Carbs49 %26 g
Fat38 %9 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	205 kcal	44 kcal
Protein	7 g	1.5 g
Carbs	26 g	5.6 g
Fat	9 g	1.9 g

One serving is about 465 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: TunisianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegetarian - Tunisian

Ingredients

250 g Chickpeas
2 tablespoons Olive oil
1 Onion (medium finely diced)
5 cloves Garlic
pinches Pepper
0.5 teaspoons Salt
0.5 Lime
1 teaspoon Cumin
1.5 l Vegetable Stock
1 teaspoon Harissa Spice

Instructions

Heat the oil in a large pot. Add the onion and cook until translucent.
Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes.
In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste.
Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
Season to taste with salt, pepper and lemon juice and serve hot.