Chickpea Soup (Leblabi)

Name: Chickpea Soup (Leblabi)
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups dried garbanzo beans (garbanzo); 10 cups water; 4 large garlic cloves, crushed; 1 hot pepper, finely chopped; 1/4 cup fresh cilantro, washed and finely chopped; 1 teaspoon ground caraway; 1 teaspoon oregano; 3 tablespoons fresh lemon juice; salt and pepper; 3 tablespoons olive oil; 1/2 cup crouton (dry)

Submitted by katie in the UP

"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."

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Ready In:: 3hrs 5mins
Ingredients:: 11
Serves:: 6

ingredients

1 ¹⁄₂ cups dried garbanzo beans (garbanzo)
10 cups water
4 large garlic cloves, crushed
1 hot pepper, finely chopped
¹⁄₄ cup fresh cilantro, washed and finely chopped
1 teaspoon ground caraway
1 teaspoon oregano
3 tablespoons fresh lemon juice
salt and pepper
3 tablespoons olive oil
¹⁄₂ cup crouton (dry)

directions

Soak the chickpeas in the 10 cups of water overnight.
Into a large saucepan put the beans and the water. Bring to a boil. Cover, reduce heat to medium and cook for 2 hours.
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.
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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Reviews

I love garbanzo beans and this was so easy to make. I put in quite a peppery little chili, so I cooled it down a bit by serving it with a dollop of fat-free yoghurt. Delicous, Katie, thanks for sharing.

kolibri