SoupsDifficulty: easy
Lablabi (Tunisian Chickpea Soup)
A restorative bowl of chickpea soup poured over torn bread, crowned with egg, tuna, harissa and capers — Tunisia's breakfast of champions.
15
Prep Time
60
Cook Time
4
Servings
Ingredients
Instructions
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1Simmer the soaked chickpeas in 2 litres of water with the whole garlic and a splash of olive oil until very soft, 60–75 minutes; salt only at the end.
2Mash a ladle of chickpeas against the pot side to thicken the broth; season with cumin and coriander.
3Soft-boil the eggs 6 minutes; peel and halve.
4In each bowl: torn bread, a spoon of harissa (to taste) and a drizzle of olive oil.
5Ladle the boiling soup over the bread; let it soak 1 minute.
6Top with egg halves, tuna, capers, sliced onion and an extra pinch of cumin; serve immediately.
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