Plato principal
Leblebi Soup
A Tunisian vegetarian chickpea soup seasoned with harissa, cumin, garlic, and lime.
80 min4 porcionesMediaTunisian
Pasos
- 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 with the vegetable stock; bring to a boil, reduce heat, cover and simmer for 30 minutes.
- 3
Toast the cumin in a small ungreased frying pan, grind to powder, then mix with garlic and salt to form a 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 lime juice; serve hot.
