Chickpea Soup? This Recipe Is Inspired By Lablabi, A Hear

chickpea soup this recipe is inspired by lablabi a hear display image  848d4ab8
chickpea soup this recipe is inspired by lablabi a hear display image 848d4ab8

Chickpea soup? this recipe is inspired by Lablabi, a hearty Tunisian soup that features chickpeas as a prominent ingredient! This is a super satisfying meal in a bowl. ?
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​​? Here’s the recipe:
Serves 4-6
2 tbsp olive oil + 3 tbsp olive oil, divided
4 cloves of garlic, minced
2 tbsp tomato paste (no salt added)
1 yellow onion
4 tbsp harissa (powder) or any spice mix of your choice (just watch the spice level and add accordingly)
3 tbsp ground cumin
Salt and pepper, to taste
1 1/2 cups dried chickpeas (rinsed and then soaked in hot water for at least 4 hours)
6 cups water (or vegetable broth)
1/4 cup fresh cilantro, chopped
1 tbsp fresh lemon juice
Crusty bread, sliced and cubed, about 2 cups
In a large pan or pressure cooker/Instant Pot, heat 2 tbsp oil over medium heat & add the onion and garlic and sauté for about 5 minutes.
Add the tomato paste & cook for about 2 minutes, stirring often.
Add the ground cumin, ground harissa (or any spice mix) & cook until fragrant (about a minute)
Add the soaked (and drained) chickpeas, & 7 cups of water/vegetable broth.
Stir well, cover & pressure cook in the Instant Pot for about 10 minutes.
If you are not using a pressure cooker, follow all the above instructions & then continue simmering the chick peas until they are soft and tender, but still holding shape (about an hour)
Season with salt and pepper
Meanwhile, heat a cast iron skillet, add 3 tbsp olive oil & add the crusty bread cubes & cook until they are crisp & brown (about 5 min)
Add fresh lemon juice
Remove from heat & transfer to a bowl
To serve, add a few cubes of the crusty bread to a bowl, top with soup, olive oil, & chopped cilantro.

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