Main course, Soups, Whole Food Plant Based, African, Tunisia

Leblabi (Tunisian Chickpea Soup)

by Amira Haddad

A vibrant, aromatic, and light Tunisian chickpea soup that balances the earthiness of chickpeas with bright lemon, fresh cilantro, and a signature hint of caraway. Perfect for a quick, comforting plant-based meal.

Total Time

35 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 8 Servings

2 tablespoons

olive oil
5 cloves

garlic, minced
2

jalapeno peppers, minced
1 teaspoon

ground caraway
1 teaspoon

dried oregano
2 (14 ounce) cans

canned chickpeas (garbanzos), drained and rinsed
4 cups

vegetable broth
2 cups

water
5 tablespoons

fresh lemon juice
1/3 cup

fresh cilantro, chopped
to taste

salt and black pepper

Time

Preparation Time

10 mins
Cooking Time

25 mins
Total Time

35 mins

Goes Great with

VEGETABLE SALAD WITH VEGAN MAYONNAISE SAUCE

Power Greens Salad

falafel, kale, tofu

Injera (Ethiopian Flatbread)

VEGAN STEAMED BROWN RICE WITH CHICKPEAS AND LOTUS SEEDS

VEGAN CURRY FRIED RICE

Method

In a large soup pot, heat the olive oil over medium heat.
Add the minced garlic and jalapenos, sautéing until the garlic is fragrant and lightly golden.
Stir in the ground caraway and dried oregano, cooking for about 1-2 minutes to toast the spices and release their oils.
Add the chickpeas, vegetable broth, and water. Bring to a gentle simmer and cook for 20 minutes to allow the flavors to meld.
Stir in the fresh lemon juice and chopped cilantro. Season generously with salt and fresh black pepper.
Simmer for an additional 5 minutes before serving. Garnish with crusty croutons if desired.

Notes:

For the best flavor, use freshly squeezed lemon juice rather than bottled. If you prefer a thicker texture, mash a handful of the chickpeas against the side of the pot before simmering. To serve traditionally, pour the soup over torn stale bread in the bottom of the bowl.