Soup
Lablabi
About
A humble, garlicky Tunisian chickpea soup ladled over torn stale bread and crowned with harissa, cumin, a soft egg and a drizzle of olive oil, eaten as a warming breakfast or lunch.
Equipment
- Large pot
- Small pan
- Bowl for soaking
- Ladle
- Serving bowls
Ingredients
Dried chickpeas250 g
Garlic cloves, crushed5
Ground cumin2 tsp
Harissa paste2 tbsp, plus more to serve
Olive oil5 tbsp
Lemon1
Stale crusty bread4 thick slices
Eggs4
Capers or chopped olives (to serve)2 tbsp
Tinned tuna (optional, to serve)1 small tin
Saltto taste
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