Spiced chickpea soup

Name: Spiced chickpea soup (Lablabi)
Yield: Serves 8
Cuisine: Tunisian
Ingredients: ½ tbsp harissa; 4–5 tbsp extra-virgin olive oil; 2 tsp ground cumin; 2 tbsp finely chopped coriander leaves (optional), to garnish; 5 large garlic cloves, peeled and crushed; squeeze of lemon juice (optional); 500 g (1 lb 2 oz) dried chickpeas, soaked overnight in 2 litres (3½ pints) water salt, to taste

Lablabi

Preparation info

Serves
8

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

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) dried chickpeas, soaked overnight in 2

Africa
Tunisia
Snack
Starter
North Africa
Winter
Mediterranean
Gluten-free
Soup
Street Food
Vegan

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