Lablabi Tunisian Chickpea Soup From The Heart of the Plate

Name: Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'
Ingredients: 2 cups (1 pound) dried chickpeas, soaked for at least 4 hours or up to overnight; 8 cups water; 3–4 large garlic cloves, peeled and halved; 2 tablespoons olive oil; 2 cups minced onion (1 large); 2 teaspoons ground cumin; 1 tablespoon minced or crushed garlic; 1 1/2 teaspoons salt, or more to taste; 2 tablespoons fresh lemon juice; Black pepper

Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'

By Serious Eats

 6 hours

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Details

Servings: 6
Diet: High-Fiber
Meal: lunch, dinner
Dish: soup

Cuisine

american

Comments

Ingredients

2 cups (1 pound) dried chickpeas, soaked for at least 4 hours or up to overnight
8 cups water
3–4 large garlic cloves, peeled and halved
2 tablespoons olive oil
2 cups minced onion (1 large)
2 teaspoons ground cumin
1 tablespoon minced or crushed garlic
1 1/2 teaspoons salt, or more to taste
2 tablespoons fresh lemon juice
Black pepper