Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Harissa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2cup Chickpeas, dried picked over and rinsed, soaked overnight, in ample water to cover, or speed-soaked
- 6cupVegetable stock, (p. 68 of book) OR garlic-parsley stock (p. 71 of book)
- 2 cup Onions, coarsely chopped
- 1 tbl Olive oil
- 1 1/2tsp araway seed, ground
- Salt, to taste
- Portion leb lebi:
- 1 x 1-inch wedge of a fresh peasant loaf, crust removed torn into 4 to 6 pieces
- 1/4 tsp Ground cumin, freshly ground
- 1/2 tbl Olive oil, fruity
- 1 tbl Chopped pitted black olives, up to 2 tablespoons
- 1 tsp Capers, drained
- 2 teaspoons Harissa , to taste 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 cooker.
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.
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.
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
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.
Category:Tunisian Recipes
Category:Tunisian Vegetarian