Best 2 Tunisian Leblebi Recipes

Tunisian leblebi is a traditional dish that is enjoyed by people of all ages. It is made with chickpeas that are soaked overnight and then cooked in a flavorful broth. The chickpeas are typically served with a variety of toppings, such as olive oil, lemon juice, harissa, and cumin. Leblebi is a hearty and nutritious meal that is perfect for a cold winter day. It is also a popular street food in Tunisia and is often served with a side of bread or salad.

Here are our top 2 tried and tested recipes!

LEBLEBI - TUNISIAN CHICKPEA SOUP

Leblebi - Tunisian Chickpea Soup image

I was watching a traveling show and they were showing a brief section on street food of Tunisia, I saw this been served up and immediately was entranced by this ancient dish served for men at breakfast eaten outdoors. There are not many recipes out there but I managed to track this one down from this web site. http://www.lindystoast.com/2006/02/leblebi_tunisia.html, it was original sourced from Paula Wolfert's Slow Mediterranean Kitchen. The chick peas are a pain to peel but if you love traditional hearty breakfast fare without the meat, the pain is rewarded! DO NOT USE CANNED CHICK PEAS!

Provided by Sommelier to boot

Categories Breakfast

Time 11h

Yield 8 BOWLS, 8 serving(s)

Number Of Ingredients 16

Ingredients

230 g dried garbanzo beans, soaked overnight in water to cover, with a pinch of baking soda
2 cups vegetarian beef broth
4 garlic cloves
3 tablespoons extra virgin olive oil
salt
pepper
1 egg, per person
1/2 cup day-old French bread, cubed per person
harissa, thinned with water to pouring consistency
1 pinch ground cumin
fresh ground pepper
16 manzanilla olives
capers
diced roasted red pepper
extra virgin olive oil
1 lemon wedge, per person

Steps:

To make the chickpeas, preheat the oven to 115°. Put the soaked prepared chickpeas, stock, garlic, olive oil, salt and pepper, and extra water to cover the peas by 1", if necessary, into a heavy lidded pot or casserole pot. Bring to a boil, cover and put in oven for about 3 hours, or until fully cooked and silky. Now, you can keep going, or store the soup in the fridge for a day or two, until you're ready to go. When you are ready you can make it all (serves 8) or a bit now, and more later. If you have refrigerated it, you can easily remove the fat from the top.
When you are ready to eat, reheat the chickpeas in their liquid, while you prepare the eggs. Fill a bowl with ice water. For each bowl of soup, put one egg in a pan of not quite boiling water. Cover pan and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they ar cool, peel them carefully, leaving the medium cooked eggs whole. This is a little bit fidlely but worth the effort after coming so far, or a runny boiled/fried egg can do the job too!
Put some stale bread in the bottom of each bowl, and cover with a portion of chickpeas and their cooking liquid. Set an egg on top of each bowl, and cut it so that the yolk runs. Dribble some harissa sauce over each and sprinkle with cumin and freshly ground pepper. Top with olives, capers, and diced bell pepper. Dribble on a bit of olive oil, and squeeze the lemon wedge over all.
This is a satisfying, belly-warming, invigorating soup, to cure you if you are both tired and hungry. But don't substitute for those chickpeas!
Serve with a Sangiovese.

TUNISIAN LEBLEBI

Tunisian Leblebi image

This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 14

Ingredients

1 1/2 cups dried chickpeas (10 ounces)
1 teaspoon olive oil
1 medium onion, peeled and sliced 1/4 inch thick
4 large cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon harissa, plus 2 tablespoons for garnish
1 teaspoon salt
1/4 cup capers, drained and chopped
1/2 cup diced Lebanese-Style Pickled Turnips
2 hard-boiled eggs, coarsely chopped
3 1/2 ounces canned, solid, water-packed white tuna, drained and flaked
1/2 cup thinly sliced scallions (white and light-green parts only)
1 lemon, cut into wedges
Freshly ground pepper to taste

Steps:

Place chickpeas in a large bowl and cover with 2 cups water. Let stand overnight in the refrigerator.
Drain chickpeas. In a stockpot, heat olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, 5 minutes. Add chickpeas and 5 cups of water. Cover; bring to a boil. Reduce heat; simmer until chickpeas begin to soften, about 30 minutes.
Add 1 teaspoon cumin and 1 teaspoon harissa. Cover and simmer until chickpeas are tender, about 45 minutes. Add salt.
Let stand about 1 hour to cool. Transfer half the soup to a blender; blend to a coarse pur? Repeat with remaining soup. Return to stockpot and reheat.
Place capers, turnips, eggs, tuna, remaining harissa, scallions, and lemon in a relish tray or in individual bowls. Serve soup with the assorted condiments.

Nutrition Facts : Calories 468 g, Cholesterol 117 g, Fat 10 g, Fiber 13 g, Protein 28 g, Sodium 521 g

Tips:

Soak the chickpeas overnight or for at least 8 hours before cooking.
Use a pressure cooker to cook the chickpeas quickly and easily.
Add salt to the chickpeas only after they are cooked, as salt can toughen the beans.
Use fresh, flavorful ingredients for the dressing, such as lemon juice, garlic, and olive oil.
Serve the leblebi warm or at room temperature, garnished with fresh herbs and a drizzle of olive oil.

Conclusion:

Leblebi is a delicious and nutritious snack or side dish that is easy to make at home. With its simple ingredients and flavorful dressing, it is a great way to enjoy chickpeas. Whether you are looking for a healthy snack or a flavorful addition to your next meal, leblebi is a great choice.