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Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'

Kate Williams
  • minutes
  • Serves 5 to 6

INGREDIENTS

2 cups

Chickpeas, dried

1 tbsp

Garlic

3

Garlic cloves, large

2 cups

Onion

2 tbsp

Lemon juice, fresh

1

Black pepper

1 1/2 tsp

Salt

2 tbsp

Olive oil

2 tsp

Cumin, ground

8 cups

Water