Tunisian Lablabi with Chickpeas and Harissa
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
For the Harissa Paste
For the Lablabi Broth
For the Garnish
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
Tunisian Lablabi with Chickpeas and Harissa
Tunisian Lablabi with Chickpeas and Harissa
Plating & Serving
Serve lablabi in a deep bowl over crusty bread, with a boiled egg, a dollop of harissa, fresh cilantro, and a lemon wedge.