LABLABI (TUNISIAN CHICKPEA SOUP)
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It's earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
Provided by Melissa Clark
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
- As chickpeas dry, 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.
LABLABI - TUNISIAN CHICKPEA SOUP
Simple, but tasty soup my father made on occasion when I was young. I found it on an African recipe site whilst trying to track down another forgotten recipe I longed for. Preparation time excludes the time taken to soak chickpeas. Some tips and ideas.- "The soup can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup. Serve with additional harissa on the side. A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken broth or chicken stock. Goes well with hard-boiled egg or pan-fried fish."
Provided by yasminx
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash chickpeas and soak overnight (if using dried).
- If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). - Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
- Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.
LABLABI (TUNISIAN CHICKPEA SOUP)
This soup is served for breakfast in Tunisia. If you can, use homemade chicken stock, it is far superior to the store bought kind.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 30 g, Cholesterol 186.7 mg, Fat 14 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 2.9 g, Sodium 1770.7 mg, Sugar 1.3 g
TUNISIAN GARLIC AND CHICKPEA SOUP
An 8-hour soaking time is needed but if you enjoy something different this just may be it. Garlic and warm spices add so much to this substantial soup. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Beans
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
- Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
- Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.
Nutrition Facts : Calories 516.8, Fat 29.5, SaturatedFat 4, Sodium 624.4, Carbohydrate 55.5, Fiber 11, Sugar 5.2, Protein 10.9
More about "tunisian chickpea soup recipes"
TUNISIAN CHICKPEA SOUP | BIBBYSKITCHEN RECIPES | VEGAN …
From bibbyskitchenat36.com
LABLABI (CHICKPEA SOUP) - TRADITIONAL TUNISIAN RECIPE
From 196flavors.com
TUNISIAN CHICKPEA STEW WITH CARROTS, TOPS AND HARISSA
From feastingathome.com
TUNISIAN CHICKPEA AND SILVERBEET SOUP RECIPE | GOOD …
From goodfood.com.au
ALKALINE DIET RECIPE #89: TUNISIAN CHICKPEA SOUP - LIVE …
From liveenergized.com
TUNISIAN CHICKPEA SOUP (LABLABI) | SOUP RECIPES | SBS FOOD
From sbs.com.au
LABLABI (TUNISIAN CHICKPEA SOUP) | TANGLED UP IN FOOD
From tangledupinfood.com
TRADITIONAL TUNISIAN CHICKPEA SOUP - SADIE'S KITCHEN
From sadieskitchen.ie
TUNISIAN SOUP: LABLABI WITH CHICKPEAS, BREAD, AND HARISSA
From tastecooking.com
TUNISIAN SPICED TOMATO CHICKPEA SOUP - CSMONITOR.COM
From csmonitor.com
TUNISIAN CHICKPEA SOUP (LABLABI) | NOURISH DELICIOUSLY
From nourishdeliciously.com
TUNISIAN CHICKPEA SOUP (LABLABI) | CHICKPEA SOUP, RECIPES, CHICKPEA
From pinterest.com.au
RECIPE: SPICY HARISSA ADDS ZING TO CHICKPEA SOUP - ABC NEWS
From abcnews.go.com
LABLABI (TUNISIAN CHICKPEA SOUP) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
ORZO CHICKPEA SOUP RECIPES
From tutdemy.com
25+ TUNISIAN FOODS YOU WILL LOVE AFTER THE FIRST TRY IN 2022
From lacademie.com
TUNISIAN FOOD: 44 BEST TUNISIAN DISHES AND TRADITIONAL …
From gamintraveler.com
TUNISIAN CHICKPEA SOUP | BIBBYSKITCHEN RECIPES | VEGAN SOUP
From pinterest.com
CHICKPEA AND HARISSA SOUP (LABLABI) - RECIPES, TV AND COOKING TIPS
From 177milkstreet.com
LABLABI (TUNISIAN CHICKPEA SOUP) - FUSION CULINAIRE
From fusion-culinaire.com
10 HEALTHFUL CHICKPEA SOUPS FROM AROUND THE WORLD - CLEAN PLATES
From cleanplates.com
TUNISIAN-STYLE CHICKPEA SOUP WITH HARISSA OIL
From circusgardener.com
TUNISIAN SOUP - THERESCIPES.INFO
From therecipes.info
CHICKPEA LENTIL SOUP • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
TUNISIAN GARLIC CHICKPEA SOUP #SUNDAYSUPPER | WHAT SMELLS SO …
From yummysmells.ca
TUNISIAN CHICKPEA SOUP – NICK STELLINO
From nickstellino.com
TUNISIAN-STYLE HARISSA CHICKPEA SOUP MEAL KIT DELIVERY
From makegoodfood.ca
TUNISIAN CHICKPEA HARISSA SOUP - THE SMART SLOW COOKER
From smartslowcooker.com
TUNISIAN-STYLE CHICKPEA SOUP WITH HARISSA OIL - FOODRHYTHMS
From foodrhythms.com
HEALTHY TUNISIAN CHICKPEA ORZO SOUP - MONKEY AND ME KITCHEN …
From monkeyandmekitchenadventures.com
CHICKPEA POTATO SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
13 DELIGHTFUL TUNISIAN FOODS & DISHES YOU NEED TO TRY!
From theafricacookbook.com
THIS GARLICKY, SPICY CHICKPEA STEW IS EXACTLY WHAT YOU NEED
From nytimes.com
TUNISIAN CHICKPEA SOUP (LABLABI) | CHICKPEA SOUP, TUNISIAN FOOD, …
From pinterest.ca
LABLABI (TUNISIAN CHICKPEA SOUP) FROM 'THE HEART OF THE PLATE'
From seriouseats.com
TUNISIAN TAGINE (W/ CHICKEN OR CHICKPEAS) COUSCOUS & GREEN …
From feastingathome.com
TUNISIAN CHICKPEA SOUP - THE VEGGIE TABLE
From theveggietable.com
THE 48 MOST POPULAR AND AUTHENTIC TUNISIAN RECIPES - 196 FLAVORS
From 196flavors.com
TUNISIAN CHICKPEA SOUP | NATCO
From natcofoods.com
LABLABI TUNISIAN CHICKPEA SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
TUNISIAN FOOD: 30 SUPER TASTY DISHES TO TRY - CAPETOCASA
From capetocasa.com
TUNISIAN CHICKEN STEW RECIPES
From tutdemy.com
You'll also love