• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Leb Lebi (Tunisian Chickpea Stew)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • ---------------------------SOUP (PRESSURE COOKER---------------------------
  • 1 1/2 c Chickpeas; dried picked over
  • -and rinsed, soaked
  • -overnight, in ample water
  • -to cover, or speed-soaked
  • 6 c Vegetable stock; (p. 68 of
  • -book) OR garlic-parsley
  • -stock (p. 71 of book)
  • 2 c Onions; coarsely chopped
  • 1 tb Olive oil
  • 1 1/2 ts 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
  • 1/4 ts Ground cumin; freshly ground
  • 1/2 tb Olive oil; fruity
  • 1 tb Chopped pitted black olives;
  • -up to 2 tablespoons
  • 1 ts Capers; drained
  • Up to 2 teaspoons Harissaâ„¢;
  • -to taste OR hot sauce, to
  • -taste


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

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