Traditional Tunisian Lablabi

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    Lablabi tunisien traditionnel aux pois chiches, harissa, œuf et pain

    Lablabi tunisien traditionnel aux pois chiches, harissa, œuf et pain

    Traditional Tunisian Lablabi

    Lablabi is a hearty Tunisian street-food soup served over torn day-old bread. This home-style version is adapted from a traditional recipe.
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    Servings: 4 servings
    Cuisine: Tunisian
    Ingredients Method Notes

    Ingredients
      

    • 250 g dried chickpeas
    • 4 garlic cloves
    • 4 tbsp olive oil
    • 1 tbsp harissa
    • 1/2 tsp ground cumin
    • 1/2 tsp baking soda optional
    • 1 lemon
    • 4 eggs
    • Day-old bread
    • Salt

    Method
     

    1. Soak the chickpeas overnight in cold water with the baking soda. Drain and rinse.
    2. Cover generously with fresh water and simmer until very tender.
    3. Crush the garlic with cumin and a pinch of salt. Stir it into the pot with the harissa and half of the olive oil. Simmer for 10 minutes.
    4. Tear bread into four bowls and ladle over plenty of chickpeas and broth.
    5. Top each bowl with a soft-boiled or poached egg, the remaining olive oil and lemon juice.

    Notes

    Serve piping hot with extra harissa, cumin and lemon at the table.