Lablabi (Tunisian Chickpea Soup)
30 minutes
This soup is served for breakfast in Tunisia. If you can, use homemade chicken stock, it is far superior to the store bought kind.
2 people made this
Ingredients
Serves: 4
- 1 litre chicken stock
- 1 1/2 cups cooked chickpeas
- 2 teaspoons harissa
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 slices sourdough bread, broken into bits
- 1/3 cup parsley, chopped
- 1/3 cup fresh coriander, chopped
- 1 tablespoon capers, chopped
- 4 soft-boiled eggs
- olive oil, for drizzling
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Simmer the stock, chickpeas, harissa, cumin and salt for 15 minutes, then check seasoning.
- Divide the bread, chopped herbs and capers between four soup bowls. Scoop an egg from the shell into each bowl, then ladle the soup over and drizzle with olive oil.
