Ingredients
Chickpeas
- 1 lb. dried chickpeas
- 3 tablespoons kosher salt (for soaking)
- 1 teaspoon kosher salt (for cooking)
- Additional salt to taste (about 1 teaspoon)
- Cooking water to cover chickpeas
Soup
- 4 tablespoons olive oil
- 1 large yellow onion, diced
- 2 teaspoons cumin seeds
- 1 teaspoon paprika
- Crushed red pepper flakes, to taste
- 1/2 cup roughly chopped cilantro stems and leaves
- 2 garlic cloves, sliced or chopped
- 3/4 cup crushed tomatoes
- 6 cups cooked chickpeas (from soaked and cooked dried chickpeas or canned)
For Serving
- Harissa (spicy North African chili paste)
- Warm flatbreads
Instructions
- Soaking the chickpeas: Dissolve 3 tablespoons of kosher salt in 4 quarts of water. Add the dried chickpeas and soak them for 8 to 24 hours. This rehydrates the chickpeas and helps soften them for cooking.
- Cooking the chickpeas: Drain and rinse the soaked chickpeas. Place them in a pot with 1 teaspoon of salt and cover with water by about 3 inches. Bring to a boil, then reduce to a gentle simmer. Cook for about 45 minutes or until the chickpeas are tender. Let them cool in their cooking liquid to retain moisture and flavor. Reserve the cooking liquid for the soup.
- Preparing the base: Heat a soup pot over high heat and add olive oil. Add diced onion and a pinch of salt, then reduce heat to low and cover the pot. Cook gently for about 15 minutes, stirring occasionally, until the onion softens without browning. The steam from the moisture on the lid helps tenderize the onions.
- Adding spices and aromatics: Stir in cumin seeds, paprika, crushed red pepper flakes, chopped cilantro, and garlic. Cook for about 1 minute until fragrant. Then add crushed tomatoes and cook for another 2 minutes, stirring occasionally to blend flavors.
- Combining chickpeas and simmering: Add 6 cups of cooked chickpeas to the pot along with enough reserved cooking liquid (approximately 4 cups total) to cover the chickpeas by about 2 inches. Raise heat and bring to a boil, then season with additional salt to taste (start with 1/2 teaspoon and adjust as needed). Reduce heat to low and let the soup simmer gently for 20 minutes to meld the flavors.
- Pureeing part of the soup: Carefully ladle 2 ladles of hot soup into a blender or food mill and puree it to create a slightly thicker texture. Alternatively, use an immersion blender to partially puree the soup directly in the pot. Stir the puree back into the soup, adjusting seasoning or adding reserved cooking liquid or water if the soup is too thick. When reheating, add water if needed to maintain desired consistency.
- Serving: Ladle the leblebi soup into bowls, serve with harissa on the side for an optional spicy kick, and accompany with warm flatbreads for a complete, hearty meal.
Notes
- Soaking the chickpeas overnight or up to 24 hours helps reduce cooking time and improves digestibility.
- Using the cooking liquid from the chickpeas adds depth of flavor to the soup, but if using canned chickpeas, substitute with vegetable broth or water.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- Harissa is optional but adds an authentic North African heat and depth to the dish.
- Flatbreads are traditionally served alongside to soak up the flavorful soup, but you can substitute with crusty bread if desired.
- Prep Time: 8 hours 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: North African
- Diet: Vegan
