| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Fruits | Tunisian | Beans/legum, Low fat, Pressure co | 6 | Servings |
INGREDIENTS
| 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 | T | Olive oil |
| 1 1/2 | t | 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 | t | Ground cumin, freshly ground |
| 1/2 | T | Olive oil, fruity |
| 1 | T | Chopped pitted black olives |
| up to 2 tablespoons | ||
| 1 | t | Capers, drained |
| Up to 2 teaspoons Harissa | ||
| to taste OR hot sauce to | ||
| taste |
INSTRUCTIONS
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, olives, capers, and harissa before serving. Serves 5 to 6 NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@qnetix.ca> 1999-June-10. Leb lebi is a traditional breakfast food in Tunisia. Sass suggests serving this dish at an informal dinner party. Set out the chopped olives, 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. Recipe by: Lorna Sass, Great Vegetarian Cooking Under Pressure, p.202 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 11, 1999, converted by MM_Buster v2.0l.
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