Tunisian Chickpea Soup with Cumin and Harissa (Lablabi)
Lablabi is an iconic Tunisian soup, comforting and spicy, perfect for cool evenings. You often wonder what differences exist between Tunisian and Moroccan cuisine? Here, cumin and harissa dominate, while cilantro and saffron are more Moroccan. It's a simple dish, born in the stalls of the medina, that warms the heart. For an authentic taste, don't skimp on cumin!
Ingredients
- dried chickpeas250 g
- garlic4 cloves
- ground cumin1 teaspoon
- harissa1 tablespoon
- olive oil3 tablespoons
- stale bread4 slices
- tomato paste1 tablespoon
- lemon1
- saltto taste
- black pepperto taste
- fresh parsley1 bunch
Instructions
- 1
Soak the chickpeas in cold water for at least 8 hours, then drain.
- 2
In a large pot, heat the olive oil and sauté the crushed garlic with cumin for 2 minutes.
- 3
Add the chickpeas, tomato paste, harissa, and cover with water (1.5 liters). Bring to a boil, then reduce the heat and simmer covered for 45 minutes.
- 4
Slightly mash the chickpeas with a fork to thicken the soup. Season with salt and pepper.
- 5
Place the stale bread slices in bowls, pour the hot soup over them, garnish with chopped parsley, and serve with a lemon wedge.
- 6
Drizzle with olive oil and extra harissa for spice lovers.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !