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Slow Cooker Leb Lebi (Tunisian Chickpea Stew)
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- #53409
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
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 fresh peasant loaf (1-inch wedges), 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
directions
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 tablespoon olive oil, 1 tablespoon olives, 1 teaspoon capers, and harissa before serving.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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