Lebanese Chickpea and Kale Soup with Lemon (Shorbat Loubieh)
This comforting Lebanese soup combines the sweetness of chickpeas with the rustic texture of kale, all enhanced by a touch of lemon and warm spices. It's a vegetarian dish rich in protein, perfect for a light weekday dinner. Wondering how to vary your Lebanese mezze? Besides this soup, try classics like tabbouleh or fattoush with crispy Lebanese bread. Each region of Lebanon has its own version of peasant soups, but this one is a tribute to the harmony of greens and citrus. Let yourself be enveloped by its aromas and enjoy a journey to the heart of the Levant.
Ingredients
- cooked chickpeas400 g
- kale200 g, shredded
- onion1, sliced
- garlic3 cloves, minced
- vegetable broth1 liter
- lemon1, juice and zest
- olive oil3 tbsp
- cumin1 tsp
- ground cinnamon1/2 tsp
- fresh minta few leaves, for serving
- salt and black pepperto taste
Instructions
- 1
Heat the olive oil in a large pot, add the onion, and sauté until translucent.
- 2
Add the garlic, cumin, and cinnamon, cook for 1 minute until the spices release their aroma.
- 3
Pour in the broth, add the chickpeas, kale, lemon zest, and bring to a boil. Reduce heat and simmer for 15 minutes.
- 4
Add the lemon juice, season with salt and pepper. Taste and adjust seasoning.
- 5
Serve hot, garnished with fresh mint and accompanied by Lebanese bread.
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