Lablabi (Tunisian Chickpea Soup)

Ingredients

• 1 cup Dried Chickpeas
• 6 cups Water
• 3 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 0.5 tsp Paprika
• 2 cups Vegetable Broth
• 2 tbsp Lemon Juice
• 2 tbsp Fresh Parsley
• 4 slices Crusty Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak chickpeas in water overnight.
2. 2Drain and rinse the chickpeas. In a large pot, combine the chickpeas with 6 cups of water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the chickpeas are tender.
3. 3In a separate skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. 4Add garlic, cumin, turmeric, and paprika. Cook for 1 minute more.
5. 5Add the cooked onion mixture and vegetable broth to the pot with the chickpeas. Simmer for 15 minutes.
6. 6Stir in lemon juice and fresh parsley.
7. 7Serve hot with crusty bread.

Related Guides