Leblebi Soup

Turkish soup made with toasted chickpeas and a variety of vegetables seasoned with spices and served with a side of bread

Middle Eastern

Soups

268

Calories

38.3 g

Carbs

3.4 g

Fat

19.8 g

Protein

Leblebi Soup

Method

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.

Ingredients

Olive Oil

Olive Oil

2 tbs

Onion

Onion

1 medium finely diced

Chickpeas

Chickpeas

250g

Vegetable Stock

Vegetable Stock

1.5L

Salt

Salt

1/2 tsp

Black Pepper

Black Pepper

Pinch

Harissa Spice

Harissa Spice

1 tsp

Cumin

Cumin

1 tsp

Garlic Clove

Garlic Clove

5 cloves

Lime

Lime

1/2

logo

Go on,
come get involved.

apple store logo

Android coming later this year!

© 2024 by

studio.gold

logo