Leblebi Soup
Community· not yet ratedVegetarian
✓ Diabetic-Friendly✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian
Ingredients
Cooking Liquids1
Vegetable Stock1 piecemissing
Fruits1
Lime0.5 piecemissing
Oil1
Olive Oil2 tablespoonmissing
Spices & Herbs4
Cumin1 teaspoonmissing
Salt0.5 teaspoonmissing
Harissa Spice1 teaspoonmissing
Pepper1 pinchmissing
Vegetables3
Onion1 piecemissing
Chickpeas250 gmissing
Garlic5 clovemissing
Nutrition (per serving)
≈ Estimated184Calories
3gProtein
15gCarbs
9gFat
Instructions
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.
4
Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
5
Season to taste with salt, pepper and lemon juice and serve hot.
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