Tunisia / Soup
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Tunisian lablabi
Chickpeas in a garlic broth poured over torn stale bread, with an egg, cumin and harissa.
Ingredients
ServingsOriginal: Serves 4
- Chickpeas, soaked overnight400 g
- Stale white bread300 g
- Garlic8 cloves
- Harissa3 tbsp
- Ground cumin2 tsp
- Eggs4
- Olive oil80 ml
- Olives80 g
- Capers2 tbsp
- Tinned tuna, optional150 g
- Lemon1
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Boil the chickpeas in two litres of water with half the garlic for ninety minutes, until soft but whole.
Pound the remaining garlic with salt and cumin to a paste and stir it into the broth. Season.
Soft-boil the eggs, six minutes from the boil, and peel them.
Tear the bread into large pieces into deep bowls, filling them halfway.
Ladle the hot broth and chickpeas over the bread until it is thoroughly soaked.
Top with an egg, a spoon of harissa, olives, capers and tuna, then olive oil and lemon.
