1. 2 cups dried chickpeas 2. 1 teaspoon baking soda 3. 4-6 cloves garlic, minced 4. 3 tablespoons harissa (adjust according to taste) 5. 1 tablespoon ground cumin 6. 4 tablespoons olive oil 7. 1 lemon, juiced 8. Salt, to taste 9. 6 cups water 10. 1 day-old baguette, torn into small pieces 11. Capers or olives for garnish 12. Eggs, boiled for 3 minutes (soft-boiled) 13. 1 can of tuna in olive oil, drained
*Stovetop Instructions:*
1. *Preparation of Chickpeas:* In a large bowl, combine the dried chickpeas with enough water to submerge them by several inches. Stir in the baking soda and allow them to soak overnight. 2. The following day, rinse the chickpeas under cold water to remove the baking soda. 3. In a large pot, combine the chickpeas and 6 cups of water . Bring the mixture to a boil, then reduce the heat to medium-low. 4. Add half the harissa, the minced garlic, ground cumin, and salt to the pot. Stir to combine. 5. Allow the soup to simmer on low for approximately 1.5 to 2 hours or until the chickpeas are tender. 6. Adjust with salt and additional spices as needed. 7. To serve, place pieces of the day-old baguette at the bottom of each bowl. Pour the hot lablabi over the bread. Drizzle with olive oil, then top with pieces of drained tuna, the remaining harissa, lemon juice, capers or olives (if using), and a soft-boiled egg, sliced in half.
*Instant Pot Shortcut:*
1. After soaking and rinsing chickpeas as per steps 1-2, place them in the Instant Pot with 6 cups of water or chicken broth. 2. Secure the Instant Pot lid, set the valve to "sealing," and cook on high pressure (Manual/Pressure Cook setting) for 40 minutes. 3. Allow a natural release for about 10 minutes, then manually release any remaining pressure. 4. Stir in half the harissa, garlic, cumin, and salt. Use the "Sauté" function for 5-10 minutes to blend flavors. 5. Serve as described in step 7 above.
Harissa can be spicy. Adjust the quantity based on your preference. If you prefer a milder flavor, use a milder version or reduce the amount. Enjoy!
*Tunisian Lablabi (Chickpea Soup) Recipe*
*Ingredients:*
1. 2 cups dried chickpeas
2. 1 teaspoon baking soda
3. 4-6 cloves garlic, minced
4. 3 tablespoons harissa (adjust according to taste)
5. 1 tablespoon ground cumin
6. 4 tablespoons olive oil
7. 1 lemon, juiced
8. Salt, to taste
9. 6 cups water
10. 1 day-old baguette, torn into small pieces
11. Capers or olives for garnish
12. Eggs, boiled for 3 minutes (soft-boiled)
13. 1 can of tuna in olive oil, drained
*Stovetop Instructions:*
1. *Preparation of Chickpeas:* In a large bowl, combine the dried chickpeas with enough water to submerge them by several inches. Stir in the baking soda and allow them to soak overnight.
2. The following day, rinse the chickpeas under cold water to remove the baking soda.
3. In a large pot, combine the chickpeas and 6 cups of water . Bring the mixture to a boil, then reduce the heat to medium-low.
4. Add half the harissa, the minced garlic, ground cumin, and salt to the pot. Stir to combine.
5. Allow the soup to simmer on low for approximately 1.5 to 2 hours or until the chickpeas are tender.
6. Adjust with salt and additional spices as needed.
7. To serve, place pieces of the day-old baguette at the bottom of each bowl. Pour the hot lablabi over the bread. Drizzle with olive oil, then top with pieces of drained tuna, the remaining harissa, lemon juice, capers or olives (if using), and a soft-boiled egg, sliced in half.
*Instant Pot Shortcut:*
1. After soaking and rinsing chickpeas as per steps 1-2, place them in the Instant Pot with 6 cups of water or chicken broth.
2. Secure the Instant Pot lid, set the valve to "sealing," and cook on high pressure (Manual/Pressure Cook setting) for 40 minutes.
3. Allow a natural release for about 10 minutes, then manually release any remaining pressure.
4. Stir in half the harissa, garlic, cumin, and salt. Use the "Sauté" function for 5-10 minutes to blend flavors.
5. Serve as described in step 7 above.
Harissa can be spicy. Adjust the quantity based on your preference. If you prefer a milder flavor, use a milder version or reduce the amount. Enjoy!
Who is Tunisian here if you are a Tunisian likee like my comment
Yummy 🤤🤤 favorite dish in winter ❄️