Tunisian Lablabi with Chickpeas and Harissa

Name: Tunisian Lablabi with Chickpeas and Harissa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 cups dried chickpeas; 8 cups water; 1 teaspoon salt; 5 dried red chilies; 3 cloves garlic; 1 teaspoon ground caraway seeds; 2 tablespoons olive oil; 1 teaspoon salt; 1 tablespoon olive oil; 1 onion; 2 tomatoes; 1 teaspoon cumin powder; Juice of 1 lemon; 4 slices crusty bread; 4 boiled eggs; Handful of fresh cilantro; Lemon wedges

A traditional Tunisian spicy chickpea soup

Experience the flavors of Tunisia with this comforting and spicy chickpea soup, brought to life with a kick of harissa and a squeeze of lemon.

1 h 30 min
4
Intermediate

Ingredients

For the Chickpeas

2 cups dried chickpeas

soaked overnight

8 cups water

1 teaspoon salt

For the Harissa Paste

5 dried red chilies

soaked and seeds removed

3 cloves garlic

1 teaspoon ground caraway seeds

2 tablespoons olive oil

1 teaspoon salt

For the Lablabi Broth

1 tablespoon olive oil

1 onion

finely chopped

2 tomatoes

peeled and diced

1 teaspoon cumin powder

Juice of 1 lemon

For the Garnish

4 slices crusty bread

torn into pieces

4 boiled eggs

halved

Handful of fresh cilantro

chopped

Lemon wedges

Preparation

Marinating the Chickpeas

Drain soaked chickpeas

Drain the soaked chickpeas and place in a large pot.

Cover with water and salt

Cover with fresh water and add the salt.

Boil and simmer

Bring to a boil and simmer for 1 hour until tender.

Preparing the Harissa Paste

Blend ingredients

Blend soaked chilies with garlic, caraway seeds, and salt until smooth.

Incorporate olive oil

Slowly add olive oil while blending to make a smooth paste.

Store the paste

Store in a clean jar covered with a layer of olive oil.

Cooking Process

Make the Lablabi Broth

Sauté onions in olive oil until translucent, add tomatoes, and cook until soft.

Combine with Chickpeas

Add cooked chickpeas with water to the onion-tomato mixture.

Finish and Simmer

Stir in cumin powder and lemon juice, and simmer for 10 minutes.

Plating & Serving