TUNISIAN CHICKPEA SOUP (LABLABI)
Steps:
- Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
- start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours. Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside. Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like. When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.) In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat. Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed. To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side
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Malik Metcalf
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the chickpeas and the flavorful broth.
Augustus Moore
[email protected]I'm not a fan of spicy food, so I usually just use a mild harissa paste in this soup. It's still plenty flavorful without being too spicy.
sonja bletz
[email protected]This soup is a great way to use up leftover vegetables. I often add chopped carrots, celery, and onions to the soup.
Shawn Hollva
[email protected]I like to serve this soup with a side of crusty bread or pita bread. It's also great with a dollop of yogurt or sour cream.
RIGHT 'AH' YOSI
[email protected]I'm not a big fan of cilantro, so I usually just omit it from this soup. It's still delicious without it.
Hmami Soffia
[email protected]This soup is a great way to warm up on a cold winter day. The spices in the broth are very flavorful and the chickpeas are filling and satisfying.
Christy Leva
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your own taste. I often add a handful of chopped spinach or kale to the soup for extra nutrients.
Fishy Army
[email protected]This soup is a great meal prep option. I usually make a big batch on the weekend and then eat it for lunch or dinner throughout the week.
Synodia Mashambanaka
[email protected]I'm not a fan of poached eggs, so I usually just leave them out of this soup. It's still delicious without them.
rached mazloom
[email protected]This soup is a great way to use up leftover chicken or turkey. I also like to add a few chopped carrots and celery to the soup for extra flavor.
Farazkhan Karachivapers
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This soup definitely fits the bill! It's packed with flavor and the chickpeas are a great source of protein. I'll definitely be making this soup again.
Mdsahed Anowar
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. I even had people asking for the recipe. Thanks for sharing!
Don Aisha
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less harissa. Overall, it's a great recipe.
Atatsi Pamela
[email protected]I'm not usually a fan of chickpea soup, but this recipe changed my mind! The broth is so flavorful and the chickpeas are perfectly cooked. I'll definitely be making this soup again.
hanin tube
[email protected]This soup is so easy to make and it's absolutely delicious! I love that it's made with simple ingredients that I always have on hand. It's also a great way to get my kids to eat their vegetables.
magaji ogwede
[email protected]I've made this soup several times now and it's always a hit! My family loves the combination of chickpeas, vegetables, and spices. It's also a great way to use up leftover bread.
Riaz Parheri
[email protected]This soup is a delightful blend of flavors and textures that will warm you up on a cold day. The chickpeas are tender and creamy, the broth is flavorful and slightly spicy, and the poached egg adds a richness that ties everything together. I highly r