Tunisian Lablabi Chickpea Soup
A bold Tunisian street food classic: a cumin-and-harissa-spiced chickpea broth ladled over torn bread with a poached egg, capers, and a drizzle of olive oil. Simple pantry ingredients create an intensely satisfying bowl.
Ingredients
- 2 cans canned chickpeas, drained, rinsed
- 1/4 cup olive oil
- 6 cloves garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp harissa paste
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 2 lemon, juiced
- 1 tsp kosher salt
- 4 oz stale crusty bread (baguette or sourdough), torn into chunks
- 2 tbsp capers, drained
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp white wine vinegar
Instructions
-
1
Heat half the 1/4 cup olive oil in a large pot over medium heat. Add 6 cloves minced garlic cloves and cook 1 minute until fragrant. Add 2 tsp ground cumin, 1 tsp ground coriander, 2 tbsp harissa paste, and 2 tbsp tomato paste; stir and cook another minute.
-
2
Add 2 cans drained, rinsed canned chickpeas and 4 cups vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook 15 minutes, lightly mashing some chickpeas with the back of a spoon to thicken the broth.
-
3
Stir in juice from 2 lemon and 1 tsp kosher salt. Taste and adjust seasoning. Add 2 tbsp white wine vinegar for extra brightness if desired.
-
4
Divide 4 oz torn into chunks stale crusty bread (baguette or sourdough) among bowls. Ladle the hot soup over the bread and let it soak 30 seconds.
-
5
Top each bowl with 2 tbsp drained capers and 1/4 cup chopped fresh flat-leaf parsley, drizzle with the remaining olive oil, and serve immediately.