Description Edit

Leb Lebi (Tunisian Chickpea Stew)

Ingredients Edit

  • 1/2cup Chickpeas, dried picked over and rinsed, soaked overnight, in ample water to cover, or speed-soaked
  • 6 cup Vegetable stock, (p. 68 of book) OR garlic-parsley stock (p. 71 of book)
  • 2 cup onions, coarsely chopped
  • 1 tbl olive oil
  • 1 1/2 tsp caraway seed, ground
  • salt, to taste

Portion leb lebi:

  • 1 x 1-inch wedge of a fresh peasant loaf, crust removed torn into 4 to 6 pieces
  • 1/4 tsp Ground cumin, freshly ground
  • 1/2 tbl olive oil, fruity
  • 1 tbl Chopped pitted black olives, up to 2 tablespoons
  • 1 tsp capers, drained
  • 2 teaspoons Harissa , to taste OR hot sauce, to taste

Directions Edit

  1. To prepare the soup, rinse and drain the Chickpeas. Place the Chickpeas, stock, onions, oil, and caraway in the cooker.
  2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 18 minutes.
  3. Allow the pressure to come down naturally or use a quick-release method.
  4. Remove the lid, tilting it away from you to allow any excess steam to escape. If the Chickpeas are not meltingly soft, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the Chickpeas are done. Add salt.
  5. To assemble each portion of leb lebi: Place the bread in a large soup bowl. Sprinkle the freshly ground cumin seeds on top. Ladle enough stock and Chickpeas over the bread to thoroughly soften it. Stir in olive oil, , capers, and harissa before serving.
  6. Serves 5 to 6

suggests serving this dish at an informal dinner party. Set out the chopped , drained capers, and harissa in small bowls and invite each guest to create his/her own combination. The amounts of seasonings for the serving portions are a guide.

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