Leblabi ( Tunisian Chickpea Soup)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 2 jalapeno peppers, minced
• 1 teaspoon ground caraway (you can use the whole seeds... but this is a light soup and they will sink to the bottom of the bowl)
• 1 teaspoon dried oregano
• 2 (14 ounce) cans chickpeas, drained and rinsed (garbanzos)
• 2 (14 ounce) cans vegetable broth or 4 cups of your own vegetable broth
• 2 cups water
• 5 tablespoons fresh lemon juice
• 1/3 cup fresh cilantro, chopped
• salt and pepper

Recipe

• 1 in a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
• 2 add the caraway and oregano and stir in for a couple of minutes.
• 3 add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
• 4 stir in the lemon juice and cilantro, season to taste with salt and pepper (i like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.