Lablabi - Tunisian Chickpea Soup
- Reviews 2
Ready In: 50 mins
Serves: 8
Ingredients
- 2 cups dried garbanzo beans or 2 cups canned chick-peas
- 4 -6 garlic cloves, minced
- 1 tablespoon harissa
- 1 tablespoon cumin
- salt, to taste
- 1 lemon, juice of
- 6 tablespoons olive oil
- 3 slices of day-old bread, preferably day-old French bread, broken into small pieces
Directions
- Wash chickpeas and soak overnight (if using dried).
- If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). — Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
- Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.
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