Leblebi Soup

Name: Leblebi Soup
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 2 tbs Olive Oil; 1 medium finely diced Onion; 250g Chickpeas; 1.5L Vegetable Stock; 1 tsp Cumin; 5 cloves Garlic; 1/2 tsp Salt; 1 tsp Harissa Spice; Pinch Pepper; 1/2 Lime

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil2 tbsp
Onionmedium1
Chickpeas250 g
Vegetable Stock1.5 l
Cumin1 tsp
Garlic5 cloves
Salt½ tsp
Harissa Spice1 tsp
Pepper
Lime½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	338 kcal
Protein	14.5 g
Fat	10.9 g
of which saturates	1.4 g
Carbohydrate	48.3 g
of which sugars	10.1 g
Fibre	8.5 g
Salt	3.5 g

Worked out from the 95% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Heat the oil in a large pot. Add the onion and cook until translucent.
2
Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes.
3
In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste.

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