Leblebi

(recipe swiped from "The Arabian Delights" by Anne Marie Weiss-Armush)

Ingredients

1 1/4 cups chickpeas, soaked overnight
1 tsp. baking soda (optional)
1 large onion, chopped
2 tbsp. olive oil
5 cloves garlic, minced
1 carrot, chopped
1 stalk celery or leek, thinly sliced
8 cups beef or lamb broth
1/2 tsp. red pepper
1 tsp. caraway seeds
1 cup yoghurt
salt

garnish-- minced cilantro, Hareesa paste, and cumin

Instructions

Soak chick peas overnight in water to cover
Drain chickpeas and cover again with water and add baking soda. Bring to the boil, reduce heat, and simmer for one hour. Drain.
Sauté the onion in the olive oil until soft. Add the garlic, carrot, celery or leek, and cook for 3-5 minutes
Add the drained chickpeas to the vegetables, along with the broth, red pepper, and caraway seeds. Bring to the boil. Cover and simmer until chick peas are tender, about 1 hour.
Use a slotted spoon to lift the vegetables from the broth and transfer them to a blender. Add yoghurt and as much cooking liquid as necessary to blend to a smooth puree.
Return the pureed mixture to the cooking pot, stirring it into the reminaing cooking liquid. Stir until smooth, adding more water if the soup is too thick. Taste and adjust seasonings.
Garnish and serve by pouring over dry or toasted Arabic flat bread (like pita).

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