Lablabi - Hot Tunisian Chickpea Soup with Harissa Sauce
Very Simple Broth Soup that is best Served with crusty bread is ideal dish for anyone looking for a quick fix for a midday meal or a lazy Sunday brunch. Lablabi is a traditional Tunisian soup mostly eaten in inexpensive restaurants or neighborhood joints, this is made with broth of onion and chickpeas flavored with harissa, cumin, garlic and many a times topped with soft boiled egg.
Lablabi - Chickpea Soup
Why I like this recipe: Bean soups are some of my favorite fall dishes, and the ease of this particular soup was too tempting to pass up.
What worked with me: Cumin, chickpeas, and lemon are seen together for a reason—each brings out the best in the other.
Suggested tweaks: Dress the soup up as much as you'd like. A poached egg is delightful, as is a squeeze of extra harissa.
2 cup Overnight Soaked Chickpeas
2 tbsp Bechef harissa
8 cups Water
2 mid sized onions chopped
1 tbsp cumin
3 tbsp Olive Oil
2 tbsp capers
3 tbsp green Olives
2 tbsp small chopped onions and Tomatoes
Salt and pepper to taste
4 cloves of garlic - chopped.
In a pressure cooker, add 2 tbsp Olive Oil and heat the oil, Add Chopped onion and Cumin and cook until Onions soften.
Add soaked and drained Chickpeas to the onions and cumin and 8 cups of water.
Close the lid and let it whistle for 5-6 times.
Let the pressure cooker cool down and then open the lid to check if chickpeas have softened.
Add salt and pepper to taste
In a separate pan, prepare the tempering. Add 1 tbsp Olive oil and heat garlic and Harissa sauce.
Add the tempering mix to the soup and garnish with onions, capers, tomatoes and olives.
optional : add a soft boiled egg on top while serving.
1. You can replace water with chicken broth
2. Top with soft boiled egg
3. serve with pita bread.
4. Add 1 tbsp of red chilli powder in tempering for extra heat.
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