| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soups, Beans, Mcrecipe | 8 | servings | |
INGREDIENTS
| 1 1/2 | c | Chickpeas; soaked overnight in |
| 10 | c | Water |
| 4 | Cloves garlic; crushed | |
| 1 | Hot pepper; finely chopped | |
| 1/4 | c | Fresh cilantro leaves; finely chopped |
| 1 | ts | Ground caraway seeds |
| 1 | ts | Oregano |
| Salt and pepper; to taste | ||
| 2 | tb | Lemon juice |
| 3 | tb | Olive oil |
| 2 | c | Croutons |
INSTRUCTIONS
GARNISH In a large saucepan, bring the chickpeas and water to a boil, then cover and cook over medium heat for 2 hours. Add the remaining ingredients, except the garnish; then cook over a medium heat for a further 30 minutes or until the chickpeas are tender. Remove from the heat and stir in the lemon juice and olive oil. Top with croutons. *Hanneman > "Leblabi," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
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