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Tunisian spiced chickpea and bread soup (lablabi)

Warm, smoky chickpea soup with rose harissa and spice heat.
Tender chickpeas hug toasty bread, silky eggs and bright lemon.
Every spoonful is comforting, fragrant, and deeply satisfying.

soup ⏱ 110 min 520 kcal / portion 60.0 g carbs / portion (estimated) egggluten 🔗 Original source

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Tunisian spiced chickpea and bread soup (lablabi)
v5 · rb0e705f985 20260727Z1751 Lablabi 🎉 400 g chickpea 7.39 ml bicarbonate of soda 3 pieces red chilli 1 piece cinnamon stick chicken stock to taste 2 tbsp rose harissa 90 ml olive oil 3 pieces lemon 4 tbsp coriander leaf 4 tbsp parsley leaf 6 pieces egg 300 g stale baguette 3 tbsp capers 60 g crisp onion ⏳ soak chickpeas overnight in lots of cold water and drain 🍳 ⏱ 35-45 min simmer chickpeas with bicarbonate, chillies, cinnamon, chicken stock and water until soft 🍳 skimming off froth as it comes to a boil 🍳 toast and crush cumin seeds and coriander seeds 🍳 ⏱ 10 min simmer with garlic, tomato paste, harissa, salt and pepper 🍳 stir in lemon juice and herbs and keep warm until ready to serve poach eggs until done to your liking 🍽 divide bread between six shallow bowls and ladle soup over the top 🍽 sprinkle capers and chopped coriander over each portion 🍽 top each portion with a poached egg 🍽 scatter crisp onions, remaining oil, and extra harissa with lemon wedges alongside 1 tbsp cumin seed 1 tbsp coriander seed 6 pieces garlic clove 1 tbsp tomato paste salt and black pepper to taste 200 g 5 ml 1.5 pieces 0.5 pieces 1.5 pieces 0.5 pieces 200 g 2 ml cumin seed, coriander seed garlic clove, tomato paste, salt and black pepper 1 tbsp rose harissa 45 ml olive oil 1.5 pieces lemon 2 tbsp coriander leaf parsley leaf stale baguette capers crisp onion 45 ml olive oil 1 tbsp rose harissa 1.5 pieces lemon 2 tbsp coriander leaf
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Preparation steps

  1. soak chickpeas overnight in lots of cold water and drain
  2. simmer chickpeas with bicarbonate, chillies, cinnamon, chicken stock and water for 35-45 minutes until soft
  3. skimming off froth as it comes to a boil
  4. toast and crush cumin seeds and coriander seeds
  5. simmer with garlic, tomato paste, harissa, salt and pepper for 10 minutes
  6. stir in lemon juice and herbs and keep warm until ready to serve
  7. poach eggs until done to your liking
  8. divide bread between six shallow bowls and ladle soup over the top
  9. sprinkle capers and chopped coriander over each portion
  10. top each portion with a poached egg
  11. scatter crisp onions, remaining oil, and extra harissa with lemon wedges alongside

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