Leblabi ( Tunisian Chickpea Soup) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
2. Add the caraway and oregano and stir in for a couple of minutes.
3. Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
4. 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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