Lablabi

9 ingredients
5 steps

Ingredients

  • 2 cups chickpeas, soaked overnight
  • 2 quarts water
  • Salt
  • 4 or 5 cloves garlic, crushed
  • 1 teaspoon harissa (see page 464), or to taste (optional)
  • 12 teaspoons ground cumin
  • 6 slices day-old or very lightly toasted country bread
  • 34 lemons cut in wedges
  • 1/2 cup extra-virgin olive oil, or a bottle to pass around

Directions

  1. 1
    Put the drained chickpeas in a pan with the water and simmer, covered, for 1 1/2 hours, until the chickpeas are very soft, adding water to keep the chickpeas covered.
  2. 2
    Add salt, garlic, harissa, and cumin, and cook 20 minutes more.
  3. 3
    Serve in individual soup bowls.
  4. 4
    Put a slice of toasted bread in each bowl and ladle the soup on top.
  5. 5
    Give people lemon wedges to squeeze over their bowls and pass round the bottle of olive oil for them to sprinkle on.

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