Tuesday, November 27, 2012

250. Lablabi: Iraqi Chickpea Soup

Lablabi is a popular Iraqi chickpea broth that is commonly sold even in the streets.
All it is, is boiled re-hydrated chickpeas. Literally.
The consumer then can add flavorings as they like: lemon juice, hot sauce, a good grinding of pepper, or simply consume it as it is.

Lablabi is usually made and enjoyed hot in the winter months, as it is a very warming and satisfying dish.
Truly, simplicity at its best.


2 cups dried chickpeas
8 cups water
2 tsp salt


In a large bowl, cover the dried chickpeas with excess cold or room temperature water for 24 hours.
The next day, discard the soaking water, and place the drained chickpeas in a pot with 8 cups of fresh cold or room temperature water.
Bring to a boil over high heat, skimming the scum as it forms.
Cover the pot and reduce heat to medium-low and simmer for 1 hour.
At this stage you may salt the lablabi and serve.

 صحة و عافية


Jimmie Collins said...

My husband and I live in Erbil and we have this all the time. You have got to be kidding me that there are no spices in this! It always tasted so complex! I am SO excited to know I can do this myself.

Maryam Mohammed said...

A lot of people add a dash of curry or turmeric, but this basic recipe is my favorite. Let me know how you get on!