Chickpea Soup (Leblabi) Recipe

Name: Chickpea Soup (Leblabi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dried garbanzo beans (garbanzo); 10 cups water; 4 large garlic cloves, crushed; 1 hot pepper, finely chopped; ¼ cup fresh cilantro, washed and finely chopped; 1 teaspoon ground caraway; 1 teaspoon oregano; 3 tablespoons fresh lemon juice; salt and pepper; 3 tablespoons olive oil; ½ cup crouton (dry)

Servings: persons

1 ½ cups dried garbanzo beans (garbanzo)
10 cups water
4 large garlic cloves, crushed
1 hot pepper, finely chopped
¼ cup fresh cilantro, washed and finely chopped
1 teaspoon ground caraway
1 teaspoon oregano
3 tablespoons fresh lemon juice
salt and pepper
3 tablespoons olive oil
½ cup crouton (dry)

1
Soak the chickpeas in the 10 cups of water overnight.
2
Into a large saucepan put the beans and the water.
3
Bring to a boil.
4
Cover, reduce heat to medium and cook for 2 hours.
5
Add the remaining ingredients with exception of the lemon juice, olive oil and the croutons.
6
Continue to cook over medium heat another 30 minutes or until the beans are tender.
7
Remove from the heat and stir in the lemon juice and the olive oil.
8
Add to individual bowls and garnish with croutons.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups dried garbanzo beans (garbanzo), 10 cups water, 4 large garlic cloves, crushed, 1 hot pepper, finely chopped, and more.

Yes, Chickpea Soup (Leblabi) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Soup (Leblabi)

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