This is a Tunisian chickpea soup, traditionally served for breakfast. It can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup.

A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken or beef stock.

Serve with additional harissa on the side. Boiled eggs (hard or soft), capers, lemon and olives are traditional options for toppings; avocado is not traditional, but makes a nice addition.

* 2 cups dried garbanzo beans or 2 cups canned chickpeas
* 4 -6 garlic cloves, minced
* 1 tablespoon harissa
* 1 tablespoon cumin
* salt, to taste
* 1 lemon, juice of
* 6 tablespoons olive oil
* 3 slices of day-old bread (preferably French), broken into small pieces
* Boiled eggs (hard or soft), capers, lemon, olives, avocado (optional)

1. Wash chickpeas and soak overnight (if using dried).
2. If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). ? Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
3. Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot with desired toppings.

Food: Lablabi


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