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Leb Lebi (Tunisian Chickpea Stew)
- 1/2cup Chickpeas, dried picked over and rinsed, soaked overnight, in ample water to cover, or speed-soaked
- 6 cup Vegetable stock, (p. 68 of book) OR garlic-parsley stock (p. 71 of book)
- 2 cup onions, coarsely chopped
- 1 tbl olive oil
- 1 1/2 tsp caraway 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
- 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, , capers, and harissa before serving.
- Serves 5 to 6
suggests serving this dish at an informal dinner party. Set out the chopped , 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.