Tunisian & Sahel
Lablabi - Tunisian Chickpea Soup
A soup of chickpeas, lemon and bread, seasoned with harissa and cumin and simmered on the stove.
50 min · Serves 8 · Easy
8
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 40 min · 50 min total
- easy
- 1
Wash chickpeas and soak overnight (if using dried). If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). — Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
- 2
Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
