Lablabi RecipeOrigin: Tunisia Period: Traditional |
Ingredients:
450g dry chickpeas 
Lablabi Preparation:Method:Wash the chickpeas, place in a large bowl, cover with water and allow to soak over night. The following day, drain the chickpeas and place in a large pan. Cover with water, add a pinch of bicarbonate of soda and cook until tender (about 20 minutes). Add the garlic, harissa, cumin and salt and simmer for a further 10 minutes. Immediately before serving add the lemon juice, olive oil and breadcrumbs. Stir in and serve immediately. A richer form of lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken broth or chicken stock. |
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