Lablabi Soup – Iraq

LABLABI SOUP (CHICKPEA SOUP)

Makes 4 servings

Advanced prep needed: Soak chickpeas overnight before cooking.

  • 2 c dried chickpeas
  • 8 c water
  • ½ onion, whole
  • 2 t salt
  • 2 t turmeric
  • Juice from two lemons

Cover chickpeas in water and soak overnight. Drain and discard soaking water. Place chickpeas in a large pot and cover with water. Bring to a boil. Add onion, salt and turmeric. Cover and simmer for 10 minutes, adding water if needed. Add lemon juice. Serve with bread.