Leb lebi (tunisian chickpea stew)

6 servings

Ingredients

Quantity Ingredient
1½ cup Chickpeas; dried picked over and rinsed, soaked overnight, in ample water to cover, or speed-soaked
6 cups Vegetable stock; (p. 68 of book) OR garlic-parsley stock (p. 71 of book)
2 cups Onions; coarsely chopped
1 tablespoon Olive oil
1½ teaspoon Caraway seed; ground
Salt; to taste
Portion leb lebi:
1 1-inch wedge of a fresh peasant loaf; crust removed torn into 4 to 6 pieces
¼ teaspoon Ground cumin; freshly ground
½ tablespoon Olive oil; fruity
1 tablespoon Chopped pitted black olives; up to 2 tablespoons
1 teaspoon Capers; drained
Up to 2 teaspoons Harissa™; to taste OR hot sauce, to taste

Directions

SOUP (PRESSURE COOKER

1. To prepare the soup, rinse and drain the chickpeas. Place the chickpeas, stock, onions, oil, and caraway in the cooker.

2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 18 minutes.

3. Allow the pressure to come down naturally or use a quick-release method.

Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not meltingly soft, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the chickpeas are done. Add salt.

4. To assemble each portion of leb lebi: Place the bread in a large soup bowl. Sprinkle the freshly ground cumin seeds on top. Ladle enough stock and chickpeas over the bread to thoroughly soften it. Stir in olive oil, olives, capers, and harissa before serving.

Serves 5 to 6

NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@...> 1999-June-10. Leb lebi is a traditional breakfast food in Tunisia. Sass suggests serving this dish at an informal dinner party. Set out the chopped olives, drained capers, and harissa in small bowls and invite each guest to create his/her own combination. The amounts of seasonings for the serving portions are a guide.

Recipe by: Lorna Sass, Great Vegetarian Cooking Under Pressure, p.202 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jun 11, 1999, converted by MM_Buster v2.0l.

Related recipes