Hi folks! It’s another Recipe Wednesday and we are excited to bring you another yummy recipe. We do hope you have enjoyed our recipes so far and you look forward to each Wednesday like we do at Afro Tourism (yeah, you can tell we are foodies right?). This week we will be preparing something simple, Leblabi Tunisian chickpea soup.

Our destination this week is the city of Sfax, also referred to as Tunisia’s second city, after Tunis the capital. It is known for its fishing port (largest in Tunisia), olive oil production as well as import and export of trade goods. To see more of this city, click here.

If you are ready, whip out your utensils and let’s get cooking.  


Cooking time: 40 minutes

Serves: 8 people


2 tbsp olive oil

5 garlic cloves, minced

2 Jalapeno peppers, minced

1 tsp caraway

1 tsp ground oregano

2 cans of chickpeas, drained and rinsed

2 cans vegetable broth

2 cups water

5 tbsp lemon juice

⅓ cup, freshly chopped cilantro


Cooking Method:

In a large sauce pan, sauté the garlic and the jalapenos in the olive oil until the garlic turns golden brown.


Add the caraway and oregano and stir for a few minutes. Now add the chickpeas, broth and water. Simmer for twenty minutes.


Stir in the lemon and your seasoning then simmer for five more minutes before taking it off the heat. Add croutons for added taste.



Recipe culled from: Food.com

Photo Credit:

Global Table Adventure

TMI Foods

Do feel free to email us at [email protected] on what you think or share your African recipes or follow/tag us on instagram so we can like your foodie pictures or send your recipe to be featured.

Michael Alvin

Michael Alvin

Creative Writer
Michael Alvin is a lawyer and a UNESCO certified journalist. At Afro Tourism, he blends creativity with his training in telling moving stories about his personal experience on his various trips across Africa.
Michael Alvin
Michael Alvin
Michael Alvin

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