Instructions: 1. To prepare the soup, rinse and drain the chickpeas. Place the chickpeas, stock, onions, oil, and caraway in the cooker.

2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 18 minutes.

3. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the chickpeas are not meltingly soft, either return to high pressure for a few more minutes or replace (but do not lock) the lid and simmer until the chickpeas are done. Add salt.

4. To assemble each portion of leb lebi: Place the bread in a large soup bowl. Sprinkle the freshly ground cumin seeds on top. Ladle enough stock and chickpeas over the bread to thoroughly soften it. Stir in olive oil, olives, capers, and harissa before serving.

Serves 5 to 6

NOTES : Leb lebi is a traditional breakfast food in Tunisia. Sass suggests serving this dish at an informal dinner party. Set out the chopped olives, drained capers, and harissa in small bowls and invite each guest to create his/her own combination.

The amounts of seasonings for the serving portions are a guide.

had already soaked the chickpeas overnight in filtered water, and rinsed and drained them twice. I assembled the Leb Lebi bean soup components and added them all to the stock in the pressure cooker, got the cooker to high pressure which it maintained 18 minutes

(following the recipe instructions), then lifted the pressure relief valve to release the pressure quickly. The chickpeas were not at all "meltingly soft" so I simmered them with the lid on but the valve open for low pressure for about 10 or 15 minutes longer.

Next time, I will cook them at high pressure for at least 20 minutes.

Over all, Id say this pair of recipes is a keeper, but I will still try to fine tune.

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