Print Options:

Lablabi (Chickpea Soup)

Yields7 ServingsPrep Time20 minsCook Time2 hrs 20 minsTotal Time2 hrs 40 mins

Chick peas, day-old bread, lemon juice, and olive oil are the basic ingredients of Lablabi soup.

 2 cups dried chickpeas that have been washed, rinsed and soaked overnight; some cooks add a pinch of bicarbonate of soda (baking soda) to the water in which the chickpeas soak — or — start with 32 oz of canned chick peas, drained and rinsed.)
 4 garlic cloves, minced
 1 tbsp harissa sauce (canned or homemade)
 1 tbsp cumin
 salt (to taste)
 juice of one lemon
 ½ cup olive oil
 3 slices of day-old bread, preferably day-old french bread, broken into small pieces
1

In a large soup pot, cover chickpeas with water, bring to a boil, and cook at a simmer until tender (1 to 2 hours). — Or if starting with canned chickpeas, heat in 4 cups of water for 10 minutes.

2

Add garlic, harissa sauce, ground cumin, and salt. Simmer on low heat for 20 minutes.

3

Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.

Nutrition Facts

Servings 7