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
•
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
•
2 tbs
Onion
•
1 medium finely diced
Chickpeas
•
250g
Vegetable Stock
•
1.5L
Salt
•
1/2 tsp
Black Pepper
•
Pinch
Harissa Spice
•
1 tsp
Cumin
•
1 tsp
Garlic Clove
•
5 cloves
Lime
•
1/2