Walking into my kitchen on a crisp evening, I could already feel the anticipation building as I prepared to make my favorite North African Chickpea Soup, known as Leblebi. The sizzle of chopped onions meeting hot olive oil filled the air with a warm embrace, instantly making me feel at home. It’s amazing how a simple dish can transform an ordinary day into something extraordinary, all with the rich aroma of cumin and paprika swirling around.
This soup is not just a meal; it’s a celebration of flavors and textures, promising comfort with every spoonful. As I blend together tender chickpeas with a harmonious mix of spices, I can’t help but think of the countless times this soulful dish has brought friends and family around my table. It’s a recipe that welcomes creativity, allowing for adjustments based on personal taste, whether it’s a kick of harissa or a sprinkle of fresh cilantro.
If you’re in search of a nourishing, hearty, and impressive soup that doesn’t involve a lengthy preparation, this Leblebi is your answer. It’s time to spice up your weeknight dinner routine and indulge in something truly delightful!
Why love this North African Chickpea Soup?
Comforting Warmth: This North African Chickpea Soup envelops you in cozy flavors, perfect for chilly evenings.
Wholesome Ingredients: Packed with nutritious chickpeas and vibrant spices, it’s a bowl of health and happiness.
Quick Preparation: With just 15 minutes of prep, you can have this dish simmering in no time.
Versatile Flavor: Customize the heat with spicy harissa or brighten it with fresh cilantro, making it uniquely yours.
Crowd-Pleasing Dish: Serve it at gatherings and watch as family and friends fall in love with its simplicity and heartiness.
This flavorful Leblebi is sure to become a staple in your kitchen!
North African Chickpea Soup Ingredients
For the Chickpeas
• 1 lb. dried chickpeas – soaked for tenderness and to enhance the soup’s richness.
• 3 tablespoons kosher salt – helps flavor the chickpeas while soaking.
For the Soup Base
• 4 tablespoons olive oil – adds a luscious flavor and helps sauté the onions.
• 1 large yellow onion, diced – provides a sweet, aromatic foundation for the soup.
• 2 teaspoons cumin seeds – brings warmth and depth, essential for this North African Chickpea Soup.
• 1 teaspoon paprika – gives the dish a smoky undertone and vibrant color.
• Crushed red pepper flakes – add a kick of heat; adjust according to your spice preference.
For the Aromatics
• 1/2 cup roughly chopped cilantro stems and leaves – infuses freshness and complements the spices beautifully.
• 2 garlic cloves, sliced or chopped – enhances the flavor profile with its savory notes.
For the Tomatoes
• 3/4 cup crushed tomatoes – provides acidity and body to the soup, balancing the flavors perfectly.
For Serving
• 6 cups cooked chickpeas – add heartiness and protein to the soup.
• Harissa for serving – a fiery condiment that allows you to elevate the heat to your liking.
• Flatbreads for serving – perfect for dipping and soaking up the delicious soup.
How to Make North African Chickpea Soup
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Soak the Chickpeas: Start by dissolving 3 tablespoons of salt in 4 quarts of water. Add the dried chickpeas and let them soak for 8 to 24 hours. This step is vital for tenderness and flavor enhancement.
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Cook the Chickpeas: After soaking, drain and rinse the chickpeas. Place them in a pot with 1 teaspoon of salt and cover them with water by three inches. Bring to a boil, then lower the heat and gently simmer for about 45 minutes. They should be tender! Allow the chickpeas to cool in their cooking liquid for extra flavor.
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Sauté the Onions: Heat a soup pot over high heat and add the olive oil. Once hot, toss in the diced onion along with a pinch of salt. Stir well, then cover the pot and reduce the heat. Cook until the onions are tender, about 15 minutes, stirring occasionally.
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Add Spices and Garlic: Sprinkle in the cumin, paprika, crushed red pepper flakes, cilantro, and garlic. Stir for about 1 minute until fragrant, and then pour in the crushed tomatoes, cooking for an additional couple of minutes.
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Combine Chickpeas and Liquid: Stir in 6 cups of the cooked chickpeas along with enough of their cooking liquid to cover by 2 inches. Raise the heat to bring it all to a rolling boil.
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Simmer and Purée: Lower the heat to maintain a simmer and cook for another 20 minutes. Remove 2 ladles of the soup to a blender or food mill and purée until smooth. Return this mixture back to the pot, stirring to thicken the leblebi slightly. Adjust the consistency by adding water or reserved cooking liquid, if necessary.
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Serve Up: Ladle the warm North African Chickpea Soup into bowls. Serve with a side of harissa for an extra kick, and don’t forget the warm flatbreads for dipping!
Optional: Garnish with a sprinkle of fresh cilantro for a burst of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delicious North African Chickpea Soups are perfect for meal prep enthusiasts! You can soak and cook the chickpeas up to 24 hours in advance, allowing their flavors to deepen in the cooking liquid. Additionally, the sautéed onions and spices can be prepped and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, combine the cooked chickpeas with the sautéed mixture, add your crushed tomatoes and cooking liquid, and simmer for just 20 minutes. This way, you can enjoy a comforting bowl of leblebi that tastes just as delicious with minimal effort after a long day!
Expert Tips for North African Chickpea Soup
• Soaking Matters: Always soak your chickpeas for at least 8 hours. This step is crucial for tenderness and enhances the flavor in your North African Chickpea Soup.
• Gentle Simmer: When cooking chickpeas, keep the heat low after boiling. A gentle simmer prevents them from breaking apart and helps maintain their shape.
• Balance the Spice: Adjust the crushed red pepper flakes according to your taste. Start with less if you’re unsure; you can always add more for heat later on.
• Consistent Texture: When puréeing part of the soup, avoid over-blending. A chunky texture adds to the heartiness of your North African Chickpea Soup, making it more satisfying.
• Flavor Adjustments: Always taste your soup before serving! If it’s too thick, adjust with more cooking liquid, but be mindful not to dilute the flavors.
• Serve Fresh: Enjoy the soup warm with flatbreads and freshly added harissa. This enhances the dining experience, allowing everyone to customize their own heat level.
North African Chickpea Soup Variations
Feel free to make this recipe your own by exploring these fun and delicious variations!
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Spicy Twist: Add more crushed red pepper flakes or a dash of cayenne pepper to turn up the heat. This bold preference will awaken your taste buds!
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Creamy Addition: Stir in a dollop of coconut cream or plain yogurt before serving for a velvety texture that complements the spices beautifully.
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Vegetable Medley: Boost the nutrition by adding diced carrots, zucchini, or bell peppers during the onion sauté step. This elevates the flavor and color of the dish.
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Herb Infusion: Fresh herbs like parsley or mint can be added at the end for a refreshing twist that complements the richness of the soup.
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Protein Boost: For a heartier meal, add cooked chicken or sausage along with the chickpeas, creating a more filling and protein-rich soup.
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Grain Helper: Serve the leblebi over cooked quinoa, bulgur, or couscous instead of flatbreads for a yummy grain base that soaks up all the flavors!
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Nutty Crunch: Top with toasted pine nuts or almonds for a delightful crunch that adds texture and nutty flavor to each bowl.
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Lemon Zest: A squeeze of fresh lemon juice just before serving brightens the entire dish, enhancing its flavors with a zesty finish.
Proper Storage for North African Chickpea Soup
Fridge: Store any leftover North African Chickpea Soup in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: Freeze the soup in portioned airtight containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or microwave.
Reheating: Reheat leftovers over medium heat on the stove, adding a splash of water or reserved cooking liquid if needed to achieve the desired consistency. Always check seasoning before serving!
What to Serve with North African Chickpea Soup?
Transform your meal into a flavorful feast by pairing your warm bowl of comforting soup with delightful side dishes and drinks.
- Crispy Flatbreads: These warm, pillowy breads are perfect for scooping up the rich soup, enhancing both texture and flavor.
- Zesty Side Salad: A refreshing cucumber and tomato salad brightened with lemon juice balances the hearty soup beautifully.
- Spiced Roasted Vegetables: Roasted carrots and sweet potatoes seasoned with cumin echo the flavors of the soup, offering a satisfying crunch.
- Hummus Platter: Creamy hummus drizzled with olive oil and served with crunchy veggies or more flatbreads adds a delightful dipper to your meal.
- Lemon Mint Tea: A warm cup of this fragrant tea refreshes the palate and complements the spices in the North African Chickpea Soup.
- Baklava for Dessert: Finish your meal on a sweet note with this flaky pastry and honey, providing a beautiful contrast to the savory soup.
Together, these pairings will elevate your dining experience and create unforgettable moments around the table!
North African Chickpea Soup Recipe FAQs
How do I choose the right chickpeas?
Absolutely! When selecting dried chickpeas for your North African Chickpea Soup, opt for those that are firm and free of any dark spots or blemishes. Fresh chickpeas will provide the best texture and flavor, so look for a well-sealed bag or container at your local grocery store.
What’s the best way to store leftovers?
Very! To store any leftover North African Chickpea Soup, place it in an airtight container and refrigerate for up to 3 days. Be sure to let it cool completely before sealing to preserve its freshness. This way, you can enjoy a delightful meal again soon!
Can I freeze this soup?
Absolutely! You can freeze North African Chickpea Soup in portioned airtight containers for up to 3 months. To do this, allow the soup to cool completely, then ladle it into your containers. When you’re ready to eat, simply thaw it overnight in the fridge and reheat on the stove or in the microwave until warmed through.
How can I fix overly thick soup?
If you find your North African Chickpea Soup too thick after cooking, don’t worry! Gradually add a little reserved cooking liquid or water while stirring until you reach your desired consistency. You can also blend in a bit more cooked chickpeas if you want to maintain texture while adding volume.
Are there any dietary considerations I should be aware of?
Definitely! If you’re cooking for someone with food allergies or intolerances, keep in mind that chickpeas are legumes, which some may need to avoid. Also, double-check the labels on your spice blends and harissa for potential allergens, such as garlic or preservatives. For a vegetarian or vegan option, this recipe is already plant-based!
Can I substitute any ingredients?
Absolutely! If you want to customize your North African Chickpea Soup, you can swap in different spices, like coriander or turmeric, to suit your taste. If you don’t have harissa on hand, consider using a combination of cayenne pepper and olive oil to mimic that spicy kick. The more the merrier—personalize it to fit your family’s palate!
Warm Up with North African Chickpea Soup Magic
Ingredients
Equipment
Method
- Soak the chickpeas by dissolving 3 tablespoons of salt in 4 quarts of water. Add the dried chickpeas and let them soak for 8 to 24 hours.
- After soaking, drain and rinse the chickpeas. Place them in a pot with 1 teaspoon of salt and cover them with water by three inches. Bring to a boil, then lower the heat and gently simmer for about 45 minutes.
- Heat a soup pot over high heat and add the olive oil. Once hot, toss in the diced onion along with a pinch of salt. Cook until the onions are tender, about 15 minutes, stirring occasionally.
- Add the cumin, paprika, crushed red pepper flakes, cilantro, and garlic. Stir for about 1 minute until fragrant, and then pour in the crushed tomatoes.
- Stir in 6 cups of cooked chickpeas along with enough of their cooking liquid to cover by 2 inches. Bring to a rolling boil.
- Lower the heat to maintain a simmer and cook for another 20 minutes. Remove 2 ladles of the soup to a blender and purée until smooth. Return this mixture back to the pot.
- Ladle the warm North African Chickpea Soup into bowls. Serve with harissa and warm flatbreads.
