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5 from 1 vote

Leblebi (Chickpea Stew)

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes



  • 1/4 cup olive oil 
  • 2 cups diced yellow onion from about 2 small onions 
  • Kosher salt 
  • 8 garlic cloves minced
  • 1 tablespoon McCormick Gourmet Organic Harissa Seasoning 
  • 8 Roma tomatoes about 2 pounds, cored and diced 
  • 4 15-ounce cans of chickpeas, drained and rinsed 
  • 5 cups water
  • Juice from 2 small lemons about 3 tablespoons 

For Garnish: 

  • Poached eggs
  • Slivered almonds
  • Capers 
  • Minced Italian parsley


  • To a large sauté pan, set over medium heat, add the olive oil. When the oil is warm, add the onions and a few pinches of salt; cook until softened, about 5 minutes. Next, mix in the garlic, harissa seasoning, 2 teaspoons of salt and tomatoes. Cook for an additional 5 to 7 minutes, until softened.
  • Pour in the chickpeas and water. Bring to a simmer and cover, cooking until all the flavors are married together and the chickpeas have softened, about 15 to 20 minutes. Squeeze in the lemon juice and stir. Give the dish a taste and adjust the salt to your liking. 
  • To serve, add a few poached eggs on top (optional), some slivered almonds, capers and Italian parsley. 


Serving: 6g