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Spiced chickpea soup
Lablabi
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2008
Tunisians wax lyrical about this humble yet piquant soup that is sold on street corners as a cheap, nutritious snack. It is a great winter starter and is very easy to prepare. To make a richer soup, cook the chickpeas in chicken stock. Take care not to overdo the harissa.
Ingredients
500 g 1 lb 2 oz 2
Method
- Put the chickpeas in a large saucepan in their soaking water and bring to the boil over a medium heat. Boil vigorously for 10 minutes, reduce the heat and simmer for about 1½ hours, or until very soft, adding salt about 10 minutes before the end of the cooking time.
- Remove from the heat, then add the harissa, cumin, olive oil and garlic. Add a squeeze of lemon
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