Tunisian · Vegetarian
Leblebi Soup
A traditional Tunisian chickpea soup seasoned with toasted cumin, garlic, and harissa for warmth and depth. This protein-rich soup is thickened with the chickpeas themselves and finished with lemon juice for bright acidity.
The Method
Instructions
Start by warming up the olive oil in a large pot over medium heat. Once the oil is shimmering gently, toss in the chopped onion. Cook it slowly, stirring occasionally, until it becomes soft and translucent. This usually takes about 5 to 7 minutes and releases a lovely sweet aroma that forms the base of your soup.
Next, drain the chickpeas you've soaked earlier and add them straight into the pot. Pour in the vegetable stock, making sure the chickpeas are completely covered. Crank up the heat until the mixture comes to a gentle boil. Once you see those bubbles, reduce the heat to low and cover the pot with a lid. Let it simmer away for about 30 minutes, allowing the chickpeas to start softening up nicely while the flavors meld together.
While the chickpeas are simmering, take a small dry frying pan and toast the cumin seeds over medium heat. Keep an eye on them and give the pan a little shake every now and then so they toast evenly and don't burn. When they start to smell nutty and fragrant, usually after 2 to 3 minutes, remove them from the heat. Use a mortar and pestle to grind the toasted cumin seeds into a fine powder, then add the garlic cloves and a pinch of salt to the mortar and pound everything together into a smooth, fragrant paste.
Once your chickpeas have been simmering for their first 30 minutes, stir in the cumin and garlic paste along with the harissa spice. Give everything a good mix and return the pot to a gentle simmer. Keep it cooking, uncovered or lightly covered, until the chickpeas are completely tender and the soup has thickened slightly, which should take another 30 minutes or so.
Finally, taste your soup and adjust the seasoning with salt, freshly cracked black pepper, and a good squeeze of fresh lemon juice. The lemon adds a bright, refreshing touch that balances the warmth of the spices beautifully. Serve your leblebi soup hot, perhaps with a drizzle of olive oil on top and some crusty bread on the side to soak up all that delicious broth.
Next, drain the chickpeas you've soaked earlier and add them straight into the pot. Pour in the vegetable stock, making sure the chickpeas are completely covered. Crank up the heat until the mixture comes to a gentle boil. Once you see those bubbles, reduce the heat to low and cover the pot with a lid. Let it simmer away for about 30 minutes, allowing the chickpeas to start softening up nicely while the flavors meld together.
While the chickpeas are simmering, take a small dry frying pan and toast the cumin seeds over medium heat. Keep an eye on them and give the pan a little shake every now and then so they toast evenly and don't burn. When they start to smell nutty and fragrant, usually after 2 to 3 minutes, remove them from the heat. Use a mortar and pestle to grind the toasted cumin seeds into a fine powder, then add the garlic cloves and a pinch of salt to the mortar and pound everything together into a smooth, fragrant paste.
Once your chickpeas have been simmering for their first 30 minutes, stir in the cumin and garlic paste along with the harissa spice. Give everything a good mix and return the pot to a gentle simmer. Keep it cooking, uncovered or lightly covered, until the chickpeas are completely tender and the soup has thickened slightly, which should take another 30 minutes or so.
Finally, taste your soup and adjust the seasoning with salt, freshly cracked black pepper, and a good squeeze of fresh lemon juice. The lemon adds a bright, refreshing touch that balances the warmth of the spices beautifully. Serve your leblebi soup hot, perhaps with a drizzle of olive oil on top and some crusty bread on the side to soak up all that delicious broth.
Pairs Well With
