Leblebi — Print Recipe — The Culinary Codex

A warming bowl of simmered chickpeas in cumin-scented broth, poured over torn stale bread and topped with harissa, capers, and olive oil.

Ingredients

1 Simmer chickpeas in their cooking liquid with garlic, cumin, and salt for fifteen minutes to develop flavor.
2 Place generous handfuls of torn stale bread into the bottom of each deep serving bowl.
3 Ladle the hot chickpea broth over the bread, making sure the bread is well saturated and beginning to soften.
4 Spoon chickpeas over the soaked bread, then drizzle each bowl with olive oil and a spoonful of harissa.
5 Top with capers, green olives, and a squeeze of fresh lemon juice to brighten all the earthy flavors.
6 Serve immediately while steaming hot. Stir everything together at the table before eating with a spoon.

Did You Know?

Leblebi stalls open at dawn in Tunisian cities, and workers line up in the cold for this warming breakfast before their shift.