Lablabi Tunisian Chickpea Soup
Garlicky, cumin-rich chickpea broth poured over crusty bread, with harissa, lemon and a soft egg on top.
- Cuisine
- North African · Tunis
- Time
- 35 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 2 cans chickpeas, drained
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 2 tbsp harissa
- 1/4 cup olive oil
- 4 cups vegetable broth
- 1 lemon
- 1 tsp salt
- 4 oz crusty bread, torn
- 4 large eggs (optional topping)
- 2 tbsp capers (optional topping)
- 1/4 cup parsley, chopped (optional topping)
Method
- Warm 2 tbsp of the oil and cook the garlic and cumin for 1 minute. Add the chickpeas, broth and salt and simmer for 15 minutes.
- Meanwhile, boil the eggs for 6 minutes, cool and peel.
- Stir the harissa and lemon juice into the soup.
- Put the bread in bowls, ladle over the soup and top each with a halved egg, capers, parsley and a drizzle of the rest of the oil.
Diets and allergens
Fits: Vegetarian, Dairy-free
Without the optional toppings, also: Vegan
Free from: Milk, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Celery, Egg, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 602 kcal
- Protein
- 25.8 g
- Carbohydrates
- 70.4 g
- Fat
- 25.5 g
- Fiber
- 15.7 g
- Sodium
- 2180 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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