World Flavors Cookbook

Lablabi (Chickpea Soup)

Name: Lablabi (Chickpea Soup)
Cook time: 45 min
Cuisine: Tunisia
Ingredients: 500g dried chickpeas, soaked overnight 4 cloves garlic, minced 1 tbsp cumin 1 tbsp harissa 4 chunks of stale crusty bread 1 poached egg per bowl (optional) Olive oil and lemon juice Tuna and capers for garnish

A hearty and spicy chickpea soup served over chunks of stale bread, a quintessential Tunisian street breakfast.

Cuisine: Tunisia

Ingredients

500g dried chickpeas, soaked overnight 4 cloves garlic, minced 1 tbsp cumin 1 tbsp harissa 4 chunks of stale crusty bread 1 poached egg per bowl (optional) Olive oil and lemon juice Tuna and capers for garnish

Instructions

Boil the chickpeas in water with garlic and cumin until very tender. In deep bowls, tear the stale bread into bite-sized pieces. Pour the hot chickpea broth over the bread. Add harissa, a generous drizzle of olive oil, and lemon juice. Top with a poached egg, tuna, and capers. Mix well before eating.