lablabi
Next Dish: Naryn
Lablabi is a traditional Tunisian dish primarily made of chickpeas. It is a spicy soup that is typically served over pieces of stale crusty bread. The dish is often garnished with olive oil, cumin, harissa, and sometimes a soft-boiled egg. It is commonly consumed for breakfast or lunch, and is a popular street food in Tunisia.
Recipe
Ingredients:
1 cup dried chickpeas
1 large onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Salt to taste
4 cups water
4 slices of day-old bread, torn into pieces
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 lemon, juiced
Instructions:
Soak the chickpeas in water overnight. Drain and rinse before using.
In a large pot, sauté the onion and garlic in olive oil until they become soft and translucent.
Add the turmeric, cumin, coriander, chili powder, and salt to the pot. Stir well to combine the spices with the onion and garlic.
Add the chickpeas to the pot and stir well to coat them in the spice mixture.
Add the water to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the chickpeas are tender.
Once the chickpeas are cooked, add the torn bread pieces to the pot and stir well. Let the mixture simmer for another 10 minutes.
Stir in the chopped parsley, mint, and lemon juice just before serving. Adjust the seasoning if necessary. Serve the Lablabi hot.