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Lablabi
Chickpea soup with cumin, harissa and torn bread. The oil goes on at the table.
- Time
- 30 min
- Serves
- 4
- Oil
- Sunset
Ingredients · Serves 4
- 2 tins chickpeas (800 g), with their liquid
- 1 litre water or stock
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tbsp harissa, plus more to serve
- Day-old bread, torn
- 4 eggs (optional)
- Juice of 1 lemon
- Noor olive oil, generously
- Salt, capers to serve
Method
- Simmer the chickpeas in the water with half the garlic, 1 tsp cumin and a pinch of salt for 15 minutes.
- Put torn bread in the bottom of each bowl.
- Ladle the hot chickpeas and broth over the bread.
- If using eggs, crack one into each bowl: the heat will barely set it, or poach them in the broth first.
- Top with the remaining garlic and cumin, a spoon of harissa, lemon juice, capers and a long pour of olive oil. Stir at the table.