Lablabi (Tunisian Chickpea Soup)
Ah, Lablabi! It's one of those soups that warms the heart and soul, a true Tunisian street classic. Picture a base of tender chickpeas, generously perfumed with cumin and kicked up with a touch of harissa. It's poured over chunks of stale bread that soak up all that fragrant broth, and a raw egg is added which cooks gently from the heat. It's simple, comforting, and so authentic. Speaking of Tunisian cuisine, I'm often asked what sets it apart from Moroccan cooking: it's the generous use of harissa and cumin, giving it that bold character. Ready to travel?
Ingredients
- cooked chickpeas400 g (drained weight)
- garlic4 cloves
- ground cumin1 tablespoon
- harissa1 tablespoon
- olive oil3 tablespoons
- water1 litre
- salt1 teaspoon
- stale bread croutons200 g
- eggs4
- lemon1
- capers2 tablespoons
- black olives50 g
Instructions
- 1
In a large saucepan, heat the olive oil over medium heat. Add crushed garlic, cumin and harissa. Stir for 1 minute until fragrant.
- 2
Add drained chickpeas and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt.
- 3
Meanwhile, distribute the bread croutons into 4 bowls. Crack a raw egg into the center of each bowl without mixing.
- 4
Pour the boiling soup directly over the egg and bread. The heat will gently poach the egg.
- 5
Serve immediately with a squeeze of lemon juice, capers, black olives and extra harissa if you like it spicy.
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