250. Lablabi: Iraqi Chickpea Soup

1
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.

Ingredients:

2 cups dried chickpeas
8 cups water
2 tsp salt

Method:

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
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4 thoughts on “250. Lablabi: Iraqi Chickpea Soup”

  1. 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.

  2. 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.

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