Lablabi
A Tunisian soup of chickpeas, lemon and parsley, seasoned with cumin and harissa and simmered on the stove.
30 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- easy
- 1
Soak chickpeas and when ready to make Lablabi rinse well and add to about 8 cups cold water. You may also substitute broth for the water. Bring to boil. Add garlic, cumin and harissa. Let simmer for about 1-2 hrs until chickpeas are soft. Add salt to taste ( you won’t need any if you use broth). Add more water as needed.
- 2
If you use prepared chick peas you only need to cook for 30 minutes or so. When chick peas are soft you can use an immersion blender or smash some of the soft chickpeas if you want a thicker broth. If you like a thin broth just leave as is.
- 3
When ready to eat stir in the Olive Oil, lemon juice and parsley.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
