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EasySoups & BrothsvegetarianCC0 1.0 Universal
Authentic Tunisian Lablabi (Nourishing Chickpea Stew with Stale Bread, Cumin, Harissa and Poached Egg)
Tunis's legendary working-class comfort bowl: tender chickpeas simmered in a garlicky cumin broth, ladled steaming hot over torn chunks of stale crusty bread, crowned with harissa, a soft-poached egg, capers, and fragrant olive oil.
Prep
10 min
Cook
50 min
Total
60 min
Ingredients
servings
4
- Dried chickpeas, soaked overnight350 g
- Stale crusty bread, torn into bite-sized chunks200 g
- Fresh soft-boiled or poached eggs4 pc
- Ground cumin, generously measured1 Ā½ tbsp
- Tunisian harissa paste2 tbsp
- Garlic cloves, crushed6 clove
- Capers in brine, drained2 tbsp
- Extra virgin olive oil4 tbsp
- Salt1 tsp
Preparation Steps
1
Simmer soaked chickpeas in 1.5 liters water with crushed garlic and 1 tbsp cumin for 45-50 minutes until buttery tender.
50 min timer
2
Tear stale bread into small chunks and divide into the bottoms of 4 deep ceramic bowls.
3 min timer
3
Ladle boiling chickpea broth and tender beans over bread to soak it thoroughly. Top each bowl with a soft egg, dollop of harissa, capers, extra cumin, and a generous swirl of olive oil. Mix with spoon before eating.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
430
Protein
19g
Carbohydrates
56g
Fat
15g
Allergens
GlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
