Tunisian chickpea soup (Leblebi) from Mediterranean Vegetarian Feasts (page 120) by Aglaia Kremezi

  • ground cumin
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  • lemons
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    This recipe is part of the "Winter One-Pot Family Meals" menu on P21. Chickpeas require overnight soaking, or can use "Precooked chickpeas" on P35. Can use "Twice cooked barley rusks" on P214 or whole wheat bread for store-bought paximadia; "H'rous" on P62 for harissa; and "Aegean herb and hot pepper mix" on P55 for ground cumin.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Winter One-Pot Family Meals" menu on P21. Chickpeas require overnight soaking, or can use "Precooked chickpeas" on P35. Can use "Twice cooked barley rusks" on P214 or whole wheat bread for store-bought paximadia; "H'rous" on P62 for harissa; and "Aegean herb and hot pepper mix" on P55 for ground cumin.

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