Tunisian Lablebi (Chickpea Soup) with Dairy-Free Yogurt Swirl

Ingredients

• 1 tablespoon Olive oil
• 1/2 medium Onion
• 2 cloves Garlic
• 2 15-ounce cans Canned chickpeas
• 4 cups Vegetable broth
• 1 teaspoon Cumin
• 1/2 teaspoon Harissa paste
• 2 tablespoons Lemon juice
• 1/2 cup Coconut yogurt
• 2 tablespoons Fresh cilantro

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (350°F/175°C). Add the 1 tablespoon of olive oil and let it warm for 30 seconds until it shimmers.
2. 2Add the 1/2 medium onion, cut into 1/4-inch pieces, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion pieces look soft and translucent.
3. 3Add the 2 cloves of garlic, minced, along with the 1 teaspoon of cumin and the 1/2 teaspoon of harissa paste. Stir constantly for 1 minute until the garlic is fragrant and smells slightly toasty.
4. 4Pour in the 2 (15-ounce) cans of chickpeas, drained and rinsed, and the 4 cups of vegetable broth. Stir everything together. Increase the heat to medium-high (375°F/190°C) and bring the soup to a gentle simmer. Once simmering, reduce the heat back to medium (350°F/175°C), cover the pot, and let it cook for 20 minutes, stirring once halfway through.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of lemon juice.
6. 6Carefully ladle the hot soup into four bowls. Add a dollop of the 1/2 cup of coconut yogurt to the center of each bowl and gently swirl it into the soup with a spoon.
7. 7Sprinkle the 2 tablespoons of fresh cilantro over the top of each bowl and serve immediately.

Substitutions

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