Au Menu
Loading your session…
Lablabi

Lablabi

  • Main course

Tunisian chickpea soup with garlic and cumin, ladled over bread and finished with lemon.

Active time20 min

Cooking2 h

Total14 hResting : 12 h

Add to my week

Loading your week…

Ingredients

  • 3 lemons
  • 4 garlic cloves
  • 2 tsp ground cumin
  • 1.9 l water
  • 1 tsp harissa — optional
  • half a cup of olive oil
  • 2 cups of dried chickpeas
  • 1 tsp salt
  • 6 slices of day-old country bread

Preparation

  1. The day before, rinse the dried chickpeas and cover generously with cold water. Soak for 720 minutes, then discard the soaking water and rinse.

    2 cups of dried chickpeas
    • mixing bowl
    • colander

  2. Put the drained chickpeas in a saucepan with the measured water. Bring to a boil, cover and simmer gently for about 90 minutes, until very soft. Keep them submerged: if evaporation exposes them, top up only to restore the initial level.

    1.9 l water
    • saucepan
    • lid

  3. Peel and crush the garlic. Add it with the salt, cumin and the harissa, if using. Simmer for another 20 minutes; the chickpeas should squash easily with a spoon.

    4 garlic cloves
    2 tsp ground cumin
    1 tsp harissa — optional
    1 tsp salt
    • garlic press
    • spoon

  4. Cut the lemons into wedges. Divide the bread between bowls and ladle the chickpeas and their broth over it. Divide the olive oil between the bowls and serve with the lemon wedges to squeeze over at the table.

    3 lemons
    half a cup of olive oil
    6 slices of day-old country bread
    • knife
    • chopping board
    • ladle
    • serving bowls

Allergens

Composition to be confirmed.

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Lablabi