Leblebi is a traditional Moroccan chickpea stew. This recipe makes it keto-friendly by using low-carb vegetables and tasty spices. Along with keto tarka flatbreads for a complete meal.
Ingredients: 1 cup cauliflower florets. 1 cup zucchini, diced. 1 cup eggplant, diced. 1/2 cup diced tomatoes. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 can 15 oz chickpeas, drained and rinsed. 2 cups vegetable broth. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. 1 tbsp chopped fresh cilantro optional. 1 tbsp lemon juice.
Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until fragrant. Add cauliflower, zucchini, and eggplant. Cook until slightly softened. Stir in diced tomatoes, chickpeas, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are tender. Stir in lemon juice and fresh cilantro, if using. Adjust seasoning to taste. For the tarka flatbreads, use your favorite keto-friendly flatbread recipe and season with a mix of spices like cumin, coriander, and chili powder. Serve the Moroccan chickpea stew hot with tarka flatbreads on the side.
Prep Time: 15 minutes
Cook Time: 25 minutes
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