Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Lablabi

Spicy Chickpeas

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
On the Hummus Route
On the Hummus Route

By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander

Published 2019

  • About

Lablabi is like Sephardic arbes. It is spicier, richer, and is commonly eaten as a drinking snack with arak (licorice liquor) and boukha (fruit brandy), especially on Shabbat. Feel free to play with the seasonings to suit your palate, and prepare the dish in advance to let the flavors marry.

Ingredients

  • 2 cups (400 grams) dried chickpeas
  • ¼ cup (60

Method

  1. Rinse chickpeas thoroughly. Place the chickpeas in a bowl, add water to cover by at least 2 inches (5 centimeters), and soak for at least 12 hours.
  2. Drain and rinse the chi