Tunisian lablabi
Chickpeas in a garlic broth poured over torn stale bread, with an egg, cumin and harissa.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the chickpeas in two litres of water with half the garlic for ninety minutes, until soft but whole.
Pound the remaining garlic with salt and cumin to a paste and stir it into the broth. Season.
Soft-boil the eggs, six minutes from the boil, and peel them.
Tear the bread into large pieces into deep bowls, filling them halfway.
Ladle the hot broth and chickpeas over the bread until it is thoroughly soaked.
Top with an egg, a spoon of harissa, olives, capers and tuna, then olive oil and lemon.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Sami Mlouhi · CC BY-SA 4.0