1 1/2 cup chickpeas; dried picked over and rinsed, soaked overnight, in water to cover 6 cups vegetable stock 2 cups onions, coarsely chopped 1 tablespoon olive oil 1 1/2 teaspoon ground caraway seed salt, to taste 6 (1-inch wedges) fresh peasant loaf; crust removed and torn into 4 to 6 pieces 1 1/2 teaspoon cumin 3 tablespoons olive oil 6 tablespoons chopped pitted black olives 1 1/2 tablespoon capers, drained Harissa or hot sauce, to taste
To prepare the soup, rinse and drain the chickpeas. Place the chickpeas, stock, onions, oil, and caraway in the slow cooker and cover.
Cook over low heat setting 6-8 hours.
If the chickpeas are not meltingly soft, return to lo heat and simmer until the chickpeas are done. Add salt to taste.
To assemble each portion of leb lebi: Place a wedge of bread in a large soup bowl. Sprinkle 1/4 teaspoon freshly ground cumin seeds on top. Ladle enough stock and chickpeas over the bread to thoroughly soften it. Stir in 1/2 tbsp olive oil, 1 tablespoon olives, 1 teaspoon capers, and harissa before serving.
Nutritional data has not been calculated yet.
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