Chickpeas simmer with garlic, cumin and harissa in a lemon-bright broth. Crushing a few beans gives the soup body without cream.
Canned chickpeas make Leblebi Soup practical on a weeknight while keeping its earthy, garlicky character. Cumin warms in the oil before the broth goes in, and lemon added at the end keeps the finish sharp.
Choose chickpeas that are tender enough to crush easily. Mash just a small portion in the pot so the broth gains body but most of the beans stay whole.
Method
Heat olive oil in a saucepan over medium heat. Cook onion for until translucent and soft.
Stir in garlic and cumin for until fragrant. Add chickpeas, vegetable stock, salt, harissa paste and black pepper.
Bring to a simmer and cook over medium-low heat for until the chickpeas are very tender. Mash a few spoonfuls against the side of the pot to thicken the broth.
Remove from the heat, stir in lemon juice and ladle into bowls. Taste the broth before adding extra harissa at the table.
Forkue tips
- Harissa varies in heat; start with less if yours is especially fiery, then stir more into individual bowls.
Storing and reheating
Keep the leblebi soup refrigerated for up to 4 days or freeze for 3 months. Reheat with a little water or stock because the chickpeas thicken the broth as they stand.
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Kitchen gear
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Leblebi Soup: FAQ
Can I use dried chickpeas?
Yes, cook them fully before starting the soup and use about 4 1/2 cups cooked beans. Older dried chickpeas may need much longer than an hour to soften.
What goes with the soup?
Crusty bread is useful for soaking up the broth. A chopped cucumber and tomato salad brings a cool contrast to the harissa.
How do I store and reheat Leblebi Soup?
Keep the leblebi soup refrigerated for up to 4 days or freeze for 3 months. Reheat with a little water or stock because the chickpeas thicken the broth as they stand.
How long does Leblebi Soup take?
About 40 min in total: 10 min prep and 30 min cooking.
What do I need to make Leblebi Soup?
The key ingredients are onion, chickpeas, vegetable stock, ground cumin, garlic and harissa paste, plus pantry basics.
Any tips for Leblebi Soup?
Harissa varies in heat; start with less if yours is especially fiery, then stir more into individual bowls.
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