Leb Lebi (Tunisian Chickpea Stew)

== Description ==
Leb Lebi (Tunisian Chickpea Stew)
== Ingredients ==
* 1/2cup Chickpeas, dried picked over and rinsed, soaked overnight, in ample water to cover, or speed-soaked
* 6 cup Vegetable stock, (p. 68 of book) OR garlic-parsley stock (p. 71 of book)
* 2 cup onions, coarsely chopped
* 1 tbl olive oil
* 1 1/2 tsp caraway seed, ground
* salt, to taste
Portion leb lebi:
* 1 x 1-inch wedge of a fresh peasant loaf, crust removed torn into 4 to 6 pieces
* 1/4 tsp Ground cumin, freshly ground
* 1/2 tbl olive oil, fruity
* 1 tbl Chopped pitted black olives, up to 2 tablespoons
* 1 tsp capers, drained
* 2 teaspoons Harissa , to taste OR hot sauce, to taste
== Directions ==
# To prepare the soup, rinse and drain the Chickpeas. Place the Chickpeas, stock, onions, oil, and caraway in the cooker.
# 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.
# 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.
# 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, , capers, and harissa before serving.
# Serves 5 to 6
 NOTES :
suggests serving this dish at an informal dinner party. Set out the chopped , 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.
Category:Black olive Recipes
Category:Caper Recipes
Category:Chickpea Recipes
Category:Recipes that need photos
Category:Tunisian Recipes
Category:Tunisian Vegetarian