Tunisian Lablabi Soup with Chickpeas and Tabil
Lablabi is an iconic Tunisian soup-meal, cherished by students and workers alike for its low cost and generosity. Imagine tender chickpeas in a broth perfumed with tabil, that unique Tunisian spice, enhanced with garlic and caraway. In this recipe, I guide you step by step to achieve this rustic and comforting puree. You might wonder what sets Tunisian cuisine apart from its Moroccan neighbor? There, flavors are bold and spicy: harissa reigns, spices are less sweet, and simple stews are favored. Here, the egg poached in the broth adds incredible creaminess, and fresh lemon brightens everything. Get ready for a sensory journey to the heart of the Mediterranean, from the very first spoonful!
Ingredients
- dried chickpeas300 g (soaked overnight)
- garlic4 cloves
- olive oil4 tablespoons
- tabil2 teaspoons
- ground cumin1 teaspoon
- tomato paste2 tablespoons
- stale bread (preferably country bread)4 slices
- eggs4
- lemon1 (for serving)
- harissa1 teaspoon (optional)
- saltto taste
- black pepperto taste
Instructions
- 1
Drain the soaked chickpeas, rinse them, and place them in a large pot with 2 liters of water. Bring to a boil, skim off any foam, then simmer over low heat for 30-40 minutes until tender.
- 2
In a skillet, heat the olive oil and sauté the minced garlic with tabil, cumin, and a teaspoon of harissa (if using) for 2 minutes.
- 3
Add the tomato paste and cook for 1 minute more. Pour this mixture over the chickpeas with their cooking water, season with salt and pepper, and simmer for another 10 minutes.
- 4
Meanwhile, cut the stale bread into cubes and divide them among 4-6 bowls.
- 5
Crack an egg into each bowl, then ladle the boiling soup over it so the egg is lightly poached by the heat.
- 6
Serve immediately with lemon wedges and extra harissa for those who like it spicy. Everyone adjusts the seasoning to taste.
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