| 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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