Recipe of Tunisian Chickpea Soup
Lablabi is a hearty and flavorful Tunisian chickpea soup that's perfect for a quick and satisfying meal. This dish is known for its bold spices and versatility, making it a popular street food in Tunisia. It's traditionally served with crusty bread, olives, and hard-boiled eggs, and you can adjust the level of spiciness to your preference.
Servings
4
Preparation
304 min
Cooking
min
Calories
kcal
How to Make Tunisian Chickpea Soup
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute or until fragrant.
- Stir in the ground cumin, ground coriander, and cayenne pepper. Cook for another minute, allowing the spices to bloom.
- Add the drained chickpeas to the pot and mix well with the spices. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 10-15 minutes, letting the flavors meld together.
- While the soup is simmering, toast the slices of crusty bread until they are crisp. Set them aside.
- In a separate pot, boil the eggs to your desired level of doneness (typically, they're hard-boiled for Lablabi). Once boiled, peel and set them aside.
- Season the chickpea soup with salt and black pepper, adjusting to taste. Squeeze in the lemon juice and mix well.
- To serve, place a slice of toasted bread in each serving bowl. Ladle the chickpea soup over the bread.
- Top each bowl with a hard-boiled egg, a handful of Kalamata olives, and a sprinkle of chopped cilantro or parsley.
- Serve hot and enjoy your delicious Lablabi! You can customize the level of spiciness with more cayenne or by serving with harissa sauce on the side.
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