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from: Northern Africa | cooking method: boiling-simmering
Chick peas, day-old bread, lemon juice, and olive oil (and harissa, Tunisia's famous hot sauce) are the basic ingredients needed to make Lablabi—a soup in Tunisia.
What you need
What you do
Some cooks add a pinch of bicarbonate of soda (baking soda) to the water in which the chickpeas soak.
A more traditional method is to start with whole cumin and grind it immediately before preparing the soup.
The soup can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup. Serve with additional harissa on the side.
A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken broth or chicken stock.
Lablabi soup goes well with hard-boiled egg or pan-fried fish.
Chick peas (chick-peas or chickpeas) are also called garbanzo beans and ceci. They are common in Mediterranean, Indian, and Middle Eastern cuisine.
A spicy-hot sauce from Tunisia, harissa sauce (or harissa) is made from hot chiles, garlic, cumin, coriander, caraway and olive oil. Harissa is served with couscous and is also used in soups and stews. Commercially-produced harissa in cans and jars may be obtained at Middle Eastern grocery stores.
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