itsmepat
Culinary Explorer
I recently made Tunisian Lablabi, and it was the perfect comfort food—warm, hearty, and packed with flavor! This spicy chickpea soup is simple yet incredibly satisfying, especially with crusty bread soaking up all the goodness. Plus, the toppings—garlic, harissa, cumin, and a soft egg—bring everything together beautifully.
Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained)
- 4 cups water or vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon harissa (or more if you like it spicy
) - 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1-2 eggs (optional, for serving)
- 2 cups stale bread, torn into chunks
- Chopped parsley & capers (for garnish)
Instructions:
1. Cook the Chickpeas:If using dried chickpeas, soak them overnight, then boil until tender. If using canned, rinse and drain them.
2. Simmer the Soup:
In a pot, heat olive oil and sauté garlic for 1 minute. Add chickpeas, cumin, paprika, and salt, then pour in the broth. Simmer for 15 minutes to let the flavors meld.
3. Poach the Egg (Optional):
Crack an egg directly into the hot soup and let it poach for 3-4 minutes until the whites set but the yolk stays runny.
4. Assemble the Lablabi:
Place chunks of stale bread in a bowl. Ladle the hot soup over the bread so it soaks up all the flavors.
5. Add the Final Touches:
Top with harissa, lemon juice, parsley, and capers. Drizzle with extra olive oil, give it a stir, and enjoy!
Conclusion:
Lablabi is simple, bold, and comforting, perfect for chilly days or when you need a quick, protein-packed meal. It’s also super customizable—add olives, tuna, or even more spices to make it your own. One bowl, and you’ll be hooked!
