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.

    1 person made this

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Simmer the stock, chickpeas, harissa, cumin and salt for 15 minutes, then check seasoning.
    2. 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.

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