Tunisia-Lablabi (Tunisian Chickpea Soup)

Recipe for Tunisian Lablebi

Ingredients :

• 2 cups whole, dry chickpeas
• 3 ½ -4 cups water
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 whole eggs poached
• Canned tuna
• Harissa and/or crushed red pepper flakes
• Olive oil
• Stale bread or fresh kesra torn into small pieces
• Accompaniments:
• Tuna, Olives, Egg, Harissa, Capers, Pickled vegetables

Preparation

• Place chickpeas in a large bowl and add water. Allow the chickpeas to soak overnight. Make sure chickpeas are fully covered by the water.
• Pour the chickpeas and the water they soaked in into a pot and bring to a boil. Once boiling, reduce the heat to low, partially cover and allow to simmer until very tender. Skim any foam that may develop at the surface.
• Once the chickpeas are fully cooked, add the salt, pepper, and cumin. Stir and remove from heat.
• Serve hot in a bowl and add your preferred garnish. You can go simple and traditional with just pepper flakes and a drizzle of olive oil. Or go all out and add the stale bread to soak up the broth, a generous spoonful of harissa, some good quality Tunisian tuna, and a poached egg to top it all off.