Recipe of Tunisian Chickpea Soup

Join me and let's see how to make Tunisian Chickpea Soup

Instructions:

Step 1
• In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute or until fragrant.
Step 2
• Stir in the ground cumin, ground coriander, and cayenne pepper. Cook for another minute, allowing the spices to bloom.
Step 3
• Add the drained chickpeas to the pot and mix well with the spices. Cook for about 5 minutes, stirring occasionally.
Step 4
• 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.
Step 5
• While the soup is simmering, toast the slices of crusty bread until they are crisp. Set them aside.
Step 6
• 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.
Step 7
• Season the chickpea soup with salt and black pepper, adjusting to taste. Squeeze in the lemon juice and mix well.
Step 8
• To serve, place a slice of toasted bread in each serving bowl. Ladle the chickpea soup over the bread.
Step 9
• Top each bowl with a hard-boiled egg, a handful of Kalamata olives, and a sprinkle of chopped cilantro or parsley.
Step 10
• 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.