Lablabi is a traditional Tunisian chickpea soup served for breakfast. If you can, use homemade chicken broth - it is far superior to the store bought kind.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
295 Calories
Recipe Instructions
Step 1
Combine stock, chickpeas, harissa, cumin, and salt in a large pot. Bring to a boil over medium-high heat, reduce temperature, and simmer for 15 minutes. Taste and adjust seasoning if necessary.
Step 2
Divide bread, chopped parsley, cilantro, and capers between 4 soup bowls. Scoop an egg from the shell into each bowl, pour soup on top, and drizzle with olive oil.
Ingredients
1 teaspoon salt
2 teaspoons ground cumin
4 cups chicken stock
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh parsley
1 tablespoon capers, chopped
2 teaspoons harissa
1 ½ cups cooked chickpeas
2 slices sourdough bread, cubed
4 large soft-boiled eggs
2 tablespoons extra-virgin olive oil for drizzling
