Leblebi Soup
This Leblebi Soup recipe is built around tbs olive oil, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets tbs olive oil soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 2 Tbs Olive Oil
- 1 medium Finely sliced Onion
- 250 g Chickpeas
- 1 ½ l Vegetable Stock
- 1 tsp Ground Cumin
- 5 clove Garlic
- ½ tsp Salt
- 1 tsp Harissa Spice
- To taste Pepper
- ½ Lime
Method
- Heat the oil in a large pot. Add the onion and cook until translucent.
- 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.
- 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.
- Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
- Season to taste with salt, pepper and lemon juice and serve hot.
Tips for the best Leblebi Soup
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens tbs olive oil and drives off the liquid too fast.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Leblebi Soup recipe medium to make?
It is rated medium: 10 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for tbs olive oil?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Leblebi Soup ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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