Name: Lablabi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 500 g chickpeas (cooked, or 2 cans drained, with their liquid reserved); 1 l chickpea cooking liquid or vegetable stock; 6 cloves garlic (crushed); 1 tbsp harissa (plus extra to serve); 1 tsp ground cumin; 45 ml olive oil; 4 slices stale bread (torn into pieces); chopped parsley (to taste); salt (to taste); 1 piece lemon (juiced, to serve)

1

Warm the chickpeas

Heat the olive oil in a pot and cook the crushed garlic briefly until fragrant.

2

Build the broth

Add the chickpeas, their liquid, harissa and cumin, and bring to a simmer.

The broth should turn a warm reddish color from the harissa.

15 min

3

Season to taste

Taste the broth and add salt or more harissa until the heat and seasoning are right.

4

Layer the bread

Put the torn bread pieces into serving bowls.

5

Ladle and serve

Ladle the hot chickpeas and broth generously over the bread, top with parsley and a squeeze of lemon, and serve immediately so the bread softens but doesn't dissolve.

Lablabi

Ingredients

Method

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