Fragrant Tunisian Lablabi with Coriander Yogurt Drizzle
A hearty chickpea soup with zesty yogurt topping
Lablabi is a classic Tunisian chickpea soup, wonderfully aromatic and comforting, served with a refreshing coriander yogurt drizzle.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Soup
For the Coriander Yogurt Drizzle
For the Garnish
Preparation
Preparing the Chickpeas
Drain and Rinse Chickpeas
Drain and rinse the soaked chickpeas.
Add Chickpeas to Pot
Add chickpeas and 6 cups of water to a large pot and bring to a boil.
Simmer Chickpeas
Reduce heat and simmer for 45–60 minutes until tender.
Ensure chickpeas are fully cooked before seasoning further.
Preparing the Soup Base
Heat Olive Oil
In a large pot, heat olive oil over medium heat.
Sauté Onion and Garlic
Add onion and garlic, sauté until soft.
Toast and Add Spices
Stir in cumin, coriander, and harissa, cook for an additional 2 minutes.
Toast spices lightly before adding for enhanced flavor.
Cooking Process
Cooking the Soup
Add cooked chickpeas to the soup base along with their cooking liquid, simmering for 30 minutes to meld flavors.
Making the Yogurt Drizzle
Mix yogurt, coriander, lemon juice, and salt in a small bowl, and chill until serving.
Plating & Serving
Fragrant Tunisian Lablabi with Coriander Yogurt Drizzle
Fragrant Tunisian Lablabi with Coriander Yogurt Drizzle
Serve Hot
Serve the lablabi hot in bowls, with a generous drizzle of coriander yogurt on top and fresh coriander leaves for garnish.