| 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 |
tb |
Olive oil |
| 1 1/2 |
ts |
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 |
ts |
Ground cumin; freshly ground |
| 1/2 |
tb |
Olive oil; fruity |
| 1 |
tb |
Chopped pitted black olives; up to 2 tablespoons |
| 1 |
ts |
Capers; drained |
|
|
Up to 2 teaspoons Harissa.; to taste OR hot sauce, to taste |
INSTRUCTIONS
SOUP (PRESSURE COOKER
1. To prepare the soup, rinse and drain the chickpeas. Place the chickpeas,
stock, onions, oil, and caraway in the cooker.
2. 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.
3. 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.
4. 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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