LEBLABI ( TUNISIAN CHICKPEA SOUP)

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Leblabi ( Tunisian Chickpea Soup) image

After all the excesses of the holidays, this is such a nice, light and brothy soup to turn to. It has all of my favorites, including lemon, cilantro, garlic and chickpeas, and it has a surprise taste of caraway. Plus, it goes together in about a half-hour (unless you want to make it from scratch with dried beans). Serve with crispy croutons.

Provided by EdsGirlAngie

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
5 cloves garlic, minced
2 jalapeno peppers, minced
1 teaspoon ground caraway (you can use the whole seeds... but this is a light soup and they will sink to the bottom of the bowl)
1 teaspoon dried oregano
2 (14 ounce) cans chickpeas, drained and rinsed (garbanzos)
2 (14 ounce) cans vegetable broth or 4 cups of your own vegetable broth
2 cups water
5 tablespoons fresh lemon juice
1/3 cup fresh cilantro, chopped
salt and pepper

Steps:

  • In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
  • Add the caraway and oregano and stir in for a couple of minutes.
  • Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
  • Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.

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