Lablabi is a traditional Tunisian recipe for a classic stew of or chickpeas flavoured with garlic, harissa, olive oil and lemon juice which is thickened with bread. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Lablabi.
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Ingredients:
450g dry chickpeas
6 garlic cloves, minced
1 tbsp Harissa
1 tbsp ground cumin
juice of 1 lemon
6 tbsp olive oil
6 slices day-old French Breads broken into small pieces
pinch of bicarbonate of soda
salt, to taste
Method:
Wash the chickpeas, place in a large bowl, cover with water and allow to soak over night.
The following day, drain the chickpeas and place in a large pan. Cover with water, add a pinch of bicarbonate of soda and cook until tender (about 20 minutes).
Add the garlic, harissa, cumin and salt and simmer for a further 10 minutes. Immediately before serving add the lemon juice, olive oil and breadcrumbs. Stir in and serve immediately.
A richer form of lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken broth or chicken stock.
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