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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.