Tunisian spiced chickpea and bread soup (lablabi)

soup · ⏱ 110 min · 6 portions · 60.0 g carbs / portion · allergens: egg, gluten

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
http://flowcooking.food/en-us/recipe/711/tunisian-spiced-chickpea-and-bread-soup-lablabi/