Leblebi (North African Chickpea Stew)
Ingredients
For soaking and cooking the chickpeas
-
1
lb
dried chickpeas
-
3
tablespoons
kosher salt
-
2
teaspoons
kosher salt
For the leblebi
-
4
tablespoons
olive oil
-
1
large
yellow onion, diced
-
2
teaspoons
cumin seeds
-
1
teaspoon
paprika
-
to taste
crushed red pepper flakes
-
½
cup
roughly chopped cilantro stems and leaves
-
2
cloves
garlic, sliced or chopped
-
¾
cup
crushed tomatoes
-
6
cups
cooked chickpeas
-
to taste
harissa for serving
-
to taste
flatbreads for serving
Instructions
- Soak the chickpeas in salted water for 8 to 24 hours, then drain and rinse.
- Cook the chickpeas in fresh water with salt for about 45 minutes until tender, then let them cool in the cooking liquid.
- In a soup pot, heat olive oil, add diced onion with a pinch of salt, and cook until tender.
- Stir in cumin, paprika, red pepper flakes, cilantro, and garlic, cooking for 1 minute.
- Add crushed tomatoes and cook for a couple of minutes.
- Stir in the cooked chickpeas and enough cooking liquid to cover by 2 inches, then bring to a boil.
- Reduce to a simmer and cook for 20 minutes.
- Purée part of the soup to thicken it, then return it to the pot and adjust seasoning.
- Serve the leblebi in bowls with harissa and flatbreads on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
12g
Sodium
800mg
Cholesterol
0mg
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