Lablabi (Tunisian Chickpea Soup) with Poached Egg and Harissa
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Ingredients
- 800 g chickpeas, drained and rinsed
- 4 garlic cloves
- 2 tsp ground cumin
- 800 ml vegetable stock
- 1 crusty bread
- 4 eggs
- 2 tbsp harissa paste
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 475 kcal
- Protein
- 23.7 g
- Carbohydrate
- 38.8 g
- of which sugars
- 3.1 g
- Fat
- 22.1 g
- of which saturates
- 4 g
- Fibre
- 13.9 g
- Salt
- 2.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the garlic for 1 minute, then add the ground cumin and cook for 30 seconds.
- 2
Add the chickpeas and vegetable stock, cover and simmer for 15 minutes, lightly mashing some of the chickpeas against the side of the pan to thicken the broth.
- 3
Stir in the lemon juice and check the seasoning.
- 4
Meanwhile, poach the eggs in a separate pan of gently simmering water for 3 minutes, until the whites are set but the yolks still soft.
- 5
Tear the crusty bread into bowls, ladle over the chickpea soup, top each with a poached egg and finish with a spoonful of harissa paste.
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