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Chickpea Soup (Leblabi)

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“I found this recipe searching for Zaar's World Tour 2005. This soup is from Tunisia. Time to prepare is an estimate. Does not include soaking time.”
READY IN:
3hrs 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the chickpeas in the 10 cups of water overnight.
  2. Into a large saucepan put the beans and the water. Bring to a boil. Cover, reduce heat to medium and cook for 2 hours.
  3. Add the remaining ingredients with exception of the lemon juice, olive oil and the croutons. Continue to cook over medium heat another 30 minutes or until the beans are tender.
  4. Remove from the heat and stir in the lemon juice and the olive oil. Add to individual bowls and garnish with croutons.

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