Lablabi/ Tunisian Chickpea Soup Recipe | Breakfast Care

Lablabi is a Tunisian spice-packed North African soup. It will wake you up even on the groggiest of mornings. With chickpeas swimming in a garlicky, cumin-flavored broth, it’s delicious on its own, but even better with optional toppings like poached eggs, a dollop of yogurt, or pieces of crusty bread.

  • 2 cups dried chickpeas, soaked for at least 4 hours or up to overnight. Reserve the water.
  • 8 cups water
  • 4 large garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 cups minced onion (1 large)
  • 2 teaspoons ground cumin
  • 4 tablespoon harissa powder
  • 1 tablespoon minced or crushed garlic
  • 2 tablespoon fresh coriander, chopped
  • 1 tablespoons fresh lemon juice
  • 2 Crusty bread, sliced (optional)
  • 2 eggs, poached
  • Vegetable broth (optional)
  • Salt and black pepper, as per taste

  1. Cook the chickpeas and two pressed cloves of garlic in 4 cups of water, without salt, and over high heat for 15 minutes.
  2. Reduce the heat to medium, cover and cook for 1 hour.
  3. The chickpeas should be covered with about 2 inches (5cm) of water, so add water if necessary, during cooking, so that the chickpeas are always immersed in water. When cooking chickpeas, skim the white foam that may form.
  4. Cookuntil the chickpeas are tender.
  5. Add salt to the chickpeas 5 minutes before the end of cooking.
  6. In a bowl, add the lemon juice, olive oil, remaining garlic, harissa. Add salt and mix well with a whisk. Set aside.
  7. In a deep dish or large bowl, place chickpeas.
  8. Place a poached egg and crusty bread slices on top.
  9. Garnish with coriander leaves and serve.
  10. Enjoy!

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