Tunisian Lablabi
Tunisian garlic-cumin chickpea soup over torn bread with egg, harissa, tuna, capers, lemon, and olive oil.
Equipment
- Large pot with lid
- Six deep serving bowls
- Slotted spoon
- Small saucepan
- Chef’s knife
Ingredients
Chickpea Soup
- 2 cups dried chickpeas soaked overnight and drained
- 8 cups water plus more as needed
- 6 cloves garlic lightly crushed
- 2 tsp ground cumin plus more for serving
- 2 tsp fine salt plus more to taste
Bowls and Toppings
- 8 oz day-old baguette torn into irregular bite-size pieces
- 6 large eggs soft-boiled or poached
- 6 tbsp harissa or to taste
- 5 oz oil-packed tuna drained into compact flakes
- 3 tbsp capers drained
- 6 tbsp extra-virgin olive oil
- 2 large lemons cut into wedges
- 1/2 cup flat-leaf parsley roughly chopped
Instructions
Cook the Chickpeas:
- Put the soaked chickpeas, water, and garlic in a large pot. Bring to a boil, skim once, then simmer partly covered for 70 to 90 minutes until very tender.
- Stir in the cumin and salt. Add hot water as needed to keep the broth loose and generous.
Prepare the Toppings:
- Cook the eggs to your preferred soft center, then peel them carefully.
- Divide the torn bread among six deep bowls. Arrange harissa, tuna, capers, olive oil, lemon, parsley, and extra cumin for serving.
Assemble:
- Ladle hot chickpeas and plenty of broth over each bowl of bread. Let stand for 1 minute.
- Top each bowl with an egg, harissa, tuna, capers, olive oil, parsley, cumin, and a squeeze of lemon. Serve immediately.
Notes
- The chickpeas should be very tender but still hold their shape.
- For a vegetarian bowl, omit the tuna and add extra capers and olive oil.
Nutrition
Calories: 590kcalCarbohydrates: 75gProtein: 27gFat: 22gSaturated Fat: 4gCholesterol: 195mgSodium: 980mgFiber: 14gSugar: 8g