Introduction:
Lablabi is a hearty Tunisian chickpea soup that’s particularly popular during the colder months. Traditionally served in local eateries and street stalls, it’s a comforting dish that reflects Tunisia’s thrifty and resourceful culinary practices. The soup is typically assembled by the diner, allowing for personalization with toppings like harissa, olive oil, and crusty bread.
Ingredients:
- 2 cups dried chickpeas, soaked overnight
- 6 cups water or vegetable broth
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup ZWITA olive oil
- 1/4 cup harissa paste (adjust to taste)
- Juice of 1 lemon
- Day-old crusty bread, torn into pieces
- Toppings:
– Capers
-Olives
-runny eggs, chopped
-Additional ZWITA oil and harissa
Instructions:
- Cook the Chickpeas: Drain soaked chickpeas. In a large pot, combine chickpeas, water or broth, garlic, and cumin. Bring to a boil, then simmer until chickpeas are tender, about 1-1.5 hours.
- Season the Soup: Add salt, pepper, and lemon juice to the cooked chickpeas.
- Prepare the Bowls: Place torn pieces of bread at the bottom of each serving bowl.
- Assemble the Lablabi: Ladle the hot chickpea soup over the bread. Allow it to soak for a minute.
- Add Toppings: Drizzle with Tunisian olive oil and harissa. Add capers, olives, and chopped eggs as desired.
- Serve: Mix everything together and enjoy immediately.
Tips:
- For a quicker version, use canned chickpeas and reduce cooking time.
- Adjust the amount of harissa to control spiciness.
