Tunisian chickpea soup lablabi

Name: Tunisian chickpea soup lablabi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 2 tins chickpeas; 4 cloves garlic; 2 tablespoons harissa; 1 teaspoon ground caraway; 4 slices bread; 4 pcs eggs; 2 tablespoons capers; 2 tablespoons lemon juice; olive oil; salt

Eduard LáskaSoupMoroccan Cuisine x se líbilo

Lablabi ranks among the most beloved street foods of Tunisia, where it is sold in simple eateries from early morning. The base is tender chickpeas simmered in a spiced garlic broth with cumin and fiery harissa. Stale bread is torn into a deep bowl, soaked in the hot soup and topped with an egg, capers and a spoonful of olive oil. The result is a thick, deeply spiced and warming dish that sustains Tunisians on cold days and after a long night.

Příprava: 10min

Vaření: 20min

CELKOVÝ ČAS: 30min

Step by step process

Preparing the Soup Base

1
Lablabi starts with a garlic base. Heat 2 tablespoons of olive oil in a pot and sauté finely chopped garlic with ground cumin for about 2 minutes until it softens and turns fragrant. Add the harissa and stir briefly until a fragrant paste forms.

Cooking and Serving

2
Add the chickpeas along with the canning liquid and top up with 800 ml of water. Bring to a boil, reduce the heat and cook for 10 to 12 minutes until the flavors meld and the soup thickens slightly. Season with salt and lemon juice to taste.
3
Divide the torn bread into deep bowls and pour the hot soup over it. Soft-boil the eggs (6 minutes in boiling water) or crack them directly into the simmering soup and cook covered for 3 minutes. Place one egg on each portion, add capers and drizzle harissa with olive oil to taste. Serve right away while hot.