it starts with a simple preparation of chickpeas in a thin, garlicky broth (this can be made in advance). serve it over day old farm bread with the following condiments: chopped scallions, sliced hard-boiled egg, capers, pickled turnips and most importantly, harissa.
harissa is a beautiful thick sauce, deep red in color, and rich in flavor. the caraway seed sets it apart from other chili pastes. harissa is added to the chickpeas as they cook, but to make the peas more acceptable to kids or others who dislike spicy foods, you can go easy on it at that stage, and just serve plenty at the table for those who like it hot. our bread was homemade, as was the harissa (it is one of carl's specialties) and the pickles came from friends who farm turnips.
leblebi is fun to eat, a pleasure to look at, distinctive and memorable in flavor.
happy new year!