SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP
There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.
Provided by Um Safia
Categories Lamb/Sheep
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
- Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
- Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
- Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
- Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
- Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.
Nutrition Facts : Calories 259.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 81.2, Sodium 246, Carbohydrate 20.5, Fiber 4.8, Sugar 2.4, Protein 28.8
SHORBA LIBYA
This is a classic delicious Libyan soup. I found the recipe online while specifically looking for North-African recipes.
Provided by MariaBright
Categories African
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium heat and fry the onions for a few minutes until tender. Add the lamb, chickpeas, tomato puree, spices and salt, and cook for a few minutes more, stirring occasionally.
- Cover the mixture with water, stir, then simmer with the lid on for 30-45 minutes or until the lamb is cooked. Add extra water if required and adjust the seasoning if necessary.
- Stir in the crushed mint about 10 minutes before the end, then squeeze in the lemon-juice just before serving. Serves 4-6.
Nutrition Facts : Calories 402, Fat 18.1, SaturatedFat 3.9, Cholesterol 81.2, Sodium 394.8, Carbohydrate 28.6, Fiber 5.7, Sugar 2.2, Protein 31
LEBLABI ( TUNISIAN CHICKPEA SOUP)
After all the excesses of the holidays, this is such a nice, light and brothy soup to turn to. It has all of my favorites, including lemon, cilantro, garlic and chickpeas, and it has a surprise taste of caraway. Plus, it goes together in about a half-hour (unless you want to make it from scratch with dried beans). Serve with crispy croutons.
Provided by EdsGirlAngie
Categories Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
- Add the caraway and oregano and stir in for a couple of minutes.
- Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
- Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.
ALGERIAN CHICKEN & CHICKPEA SOUP ( CHORBA / SHORBA)
I love this soup! During Ramadan we have it at least twice a week as everyone likes it - even my little children! I think key to this being so delicious is the preserved lemon....it really adds so much to it. I also cook this in the pressure cooker: seal chicken add all ingredients except coriander / cilantro & lemon juice. Cook on medium/high for 45 minutes. Add remaining ingredients & simmer with lid off for 1 min. Re-season & serve. This soup freezes really well, bag into portions & freeze. De-frost, re-heat, add a little more cilantro, lemon juice & ras el hanout & it's as good as before!
Provided by Um Safia
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place oil in a large pan, add the chicken & fry to seal all over. Add the spices & fry for a minute more.
- Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice. Bring to the boil then reduce heat, cover & simmer 1 hour.
- Add the chickpeas to the pan. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan. Simmer for a further 20 minutes.
- If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now. Simmer for 1 minute, re-season if desired & then serve.
- If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.
LEBLEBI - TUNISIAN CHICKPEA SOUP
I was watching a traveling show and they were showing a brief section on street food of Tunisia, I saw this been served up and immediately was entranced by this ancient dish served for men at breakfast eaten outdoors. There are not many recipes out there but I managed to track this one down from this web site. http://www.lindystoast.com/2006/02/leblebi_tunisia.html, it was original sourced from Paula Wolfert's Slow Mediterranean Kitchen. The chick peas are a pain to peel but if you love traditional hearty breakfast fare without the meat, the pain is rewarded! DO NOT USE CANNED CHICK PEAS!
Provided by Sommelier to boot
Categories Breakfast
Time 11h
Yield 8 BOWLS, 8 serving(s)
Number Of Ingredients 16
Steps:
- To make the chickpeas, preheat the oven to 115°. Put the soaked prepared chickpeas, stock, garlic, olive oil, salt and pepper, and extra water to cover the peas by 1", if necessary, into a heavy lidded pot or casserole pot. Bring to a boil, cover and put in oven for about 3 hours, or until fully cooked and silky. Now, you can keep going, or store the soup in the fridge for a day or two, until you're ready to go. When you are ready you can make it all (serves 8) or a bit now, and more later. If you have refrigerated it, you can easily remove the fat from the top.
- When you are ready to eat, reheat the chickpeas in their liquid, while you prepare the eggs. Fill a bowl with ice water. For each bowl of soup, put one egg in a pan of not quite boiling water. Cover pan and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they ar cool, peel them carefully, leaving the medium cooked eggs whole. This is a little bit fidlely but worth the effort after coming so far, or a runny boiled/fried egg can do the job too!
- Put some stale bread in the bottom of each bowl, and cover with a portion of chickpeas and their cooking liquid. Set an egg on top of each bowl, and cut it so that the yolk runs. Dribble some harissa sauce over each and sprinkle with cumin and freshly ground pepper. Top with olives, capers, and diced bell pepper. Dribble on a bit of olive oil, and squeeze the lemon wedge over all.
- This is a satisfying, belly-warming, invigorating soup, to cure you if you are both tired and hungry. But don't substitute for those chickpeas!
- Serve with a Sangiovese.
MEXICAN CHICKPEA SOUP
Make and share this Mexican Chickpea Soup recipe from Food.com.
Provided by pines506
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
- Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
- Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
- Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
- Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
- Stir in roasted vegetables and cilantro; reheat if necessary.
Nutrition Facts : Calories 396.4, Fat 9.3, SaturatedFat 1.3, Sodium 848.9, Carbohydrate 76, Fiber 13.4, Sugar 12.9, Protein 10.9
LABLABI - TUNISIAN CHICKPEA SOUP
Simple, but tasty soup my father made on occasion when I was young. I found it on an African recipe site whilst trying to track down another forgotten recipe I longed for. Preparation time excludes the time taken to soak chickpeas. Some tips and ideas.- "The soup can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup. Serve with additional harissa on the side. A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken broth or chicken stock. Goes well with hard-boiled egg or pan-fried fish."
Provided by yasminx
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash chickpeas and soak overnight (if using dried).
- If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). - Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
- Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.
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