Lablabi with Tuna, Capers 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
- 200 g tinned tuna in olive oil, drained
- 2 tbsp capers, drained
- 2 tbsp harissa paste
- 1 lemon, juiced
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 29 g
- Carbohydrate
- 38.5 g
- of which sugars
- 2.9 g
- Fat
- 18.1 g
- of which saturates
- 2.5 g
- Fibre
- 14.1 g
- Salt
- 3.16 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 to thicken the broth.
- 3
Stir in the lemon juice and check the seasoning.
- 4
Tear the crusty bread into bowls and ladle over the soup.
- 5
Flake the tuna over each bowl, scatter with the capers and finish with a spoonful of harissa paste.
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