Best Lablabi Recipes

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LABLABI (TUNISIAN CHICKPEA SOUP)



Lablabi (Tunisian Chickpea Soup) image

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

1 3/4 cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon za'atar, plus more to taste
1 1/2 cups dried chickpeas, soaked overnight and drained
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for serving
2 bay leaves
1 1/2 teaspoon kosher salt, plus more to taste
1/2 loaf hearty rustic bread (about 8 ounces)
1 cup chopped onion, from 1 medium onion
6 garlic cloves, minced or finely grated
1 tablespoon ground cumin, plus more for serving
1 tablespoon tomato paste
1 tablespoon harissa paste, plus more for serving
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest, for serving
1/2 cup chopped flat-leaf parsley, for serving

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)



Lablabi (Tunisian Chickpea Soup) image

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

4 cups chicken stock
1 ½ cups cooked chickpeas
2 teaspoons harissa
2 teaspoons ground cumin
1 teaspoon salt
2 slices sourdough bread, cubed
⅓ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
1 tablespoon capers, chopped
4 large soft-boiled eggs
2 tablespoons extra-virgin olive oil for drizzling

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

LABLABI - TUNISIAN CHICKPEA SOUP



Lablabi - Tunisian Chickpea Soup image

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

2 cups dried garbanzo beans or 2 cups canned chick-peas
4 -6 garlic cloves, minced
1 tablespoon harissa
1 tablespoon cumin
salt, to taste
1 lemon, juice of
6 tablespoons olive oil
3 slices of day-old bread, preferably day-old French bread, broken into small pieces

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 -CHICKPEA BREAKFAST STEW(TUNISIA)



Lablabi -Chickpea Breakfast Stew(Tunisia) image

Lablabi is a popular breakfast stew made with chickpeas, broth, tomatoes, and various toppings such as capers, cumin, harissa, coddled eggs. Lablabi is a favorite winter morning breakfast for stevedores in Tunis. Throughout the city it is a morning offering in the small hole-in-the-wall cook shops. The actual soup is very simple and it's depth of flavor derives from the garnishes you decide to use. As a tourist you will come home wanting lablabi in the morning; that's how seductive it is. From Clifford A. Wright.

Provided by Sharon123

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 cups cooked chickpeas, drained
2 tablespoons hot harissa
4 large garlic cloves, mashed
1 tablespoon freshly ground cumin seed
salt
1 lemon, juice of
1/4 cup extra-virgin olive oil
fresh lemon juice
coarse sea salt
coddled egg
seeded and finely chopped green bell pepper
chopped very ripe tomatoes
dollops harissa
capers, rinsed
pickled turnip
finely chopped fresh parsley leaves
finely chopped fresh cilantro leaves (coriander)
leftover bread, any kind, ripped
extra-virgin olive oil

Steps:

  • Place the chickpeas in a saucepan and cover with water.
  • Boil until soft, about 30 minutes, then stir in the harissa, garlic, cumin, and salt.
  • Stir well, reduce the heat to medium, and cook for 10 minutes.
  • Stir in the lemon juice and olive oil.
  • Serve with more lemon juice, salt, and ground cumin to taste.
  • Serve with any combination and any amount of optional garnishes, including more harissa and olive oil.

TUNISIAN CHICKPEA SOUP (LABLABI)



Tunisian Chickpea Soup (Lablabi) image

Categories     Bean

Number Of Ingredients 2

1 recipe FOR THE CRISPY CHICKPEAS: 1 ¾ cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed 2 teaspoons extra-virgin olive oil ½ teaspoon kosher salt, plus more to taste 1 teaspoon za'atar, plus more to taste
1 recipe FOR THE SOUP: 1 ½ cups dried chickpeas, soaked overnight and drained ¼ cup plus 3 tablespoons extra-virgin olive oil, plus more for serving 2 bay leaves 1 ½ teaspoon kosher salt, plus more to taste ½ loaf hearty rustic bread (about 8 ounces) 1 cup chopped onion, from 1 medium onion 6 garlic cloves, minced or finely grated 1 tablespoon ground cumin, plus more for serving 1 tablespoon tomato paste 1 tablespoon harissa, plus more for serving 3 tablespoons fresh lemon juice 1 tablespoon finely grated lemon zest, for serving ½ cup chopped flat-leaf parsley, for serving

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.
  • 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 (CHICKPEA SOUP) - TRADITIONAL TUNISIAN RECIPE | 196 FLAVORS



Lablabi (Chickpea Soup) - Traditional Tunisian Recipe | 196 flavors image

Lablabi is a Tunisian soup, traditionally eaten for breakfast, that consists of chickpeas in a flavored thin soup, served over pieces of stale bread.

Provided by @MakeItYours

Number Of Ingredients 15

2 cups dried chickpeas
1 teaspoon baking soda
4 slices bread ((a little stale))
2 teaspoons ground cumin
1 teaspoon ground caraway
2 tablespoons harissa
1 lemon
4 cloves garlic (, pressed)
1 teaspoon salt
3 tablespoons olive oil
3 tablespoons white vinegar
4 eggs ((at room temperature))
Salt
8 oz. canned tuna ((optional))
Black and/or green olives ((optional))

Steps:

  • Soak the chickpeas in a large amount of water with baking soda for 12 hours.
  • After soaking, drain and rinse the chickpeas thoroughly.
  • Cook the chickpeas and two pressed cloves of garlic in 4 cups (1 liter) of water, without salt, and over high heat for 15 minutes.
  • Reduce the heat to medium, cover and cook for 1 hour.
  • The chickpeas should be covered with about 2 inches (5cm) of water, so add water if necessary, during cooking, so that the chickpeas are always immersed in water. When cooking chickpeas, skim the white foam that may form.
  • Cook until the chickpeas are tender.
  • Add salt to the chickpeas 5 minutes before the end of cooking.
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LABLABI



Lablabi image

Categories     Bread     Garlic     Breakfast     Simmer

Yield serves 6-8

Number Of Ingredients 9

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)
1-2 teaspoons ground cumin
6 slices day-old or very lightly toasted country bread
3-4 lemons cut in wedges
1/2 cup extra-virgin olive oil, or a bottle to pass around

Steps:

  • 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. Add salt, garlic, harissa, and cumin, and cook 20 minutes more.
  • Serve in individual soup bowls. Put a slice of toasted bread in each bowl and ladle the soup on top. Give people lemon wedges to squeeze over their bowls and pass round the bottle of olive oil for them to sprinkle on.

LABLABI



Lablabi image

The basic Lablabi is a tasty chick pea stew served with chunks of day old French bread. Of course there are multiple add-in's available. Most Tunisians add harissa, egg and tuna which I highly recommend. The more adventurous ask for some lamb head or knee bones!

Provided by Med D.

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb dried garbanzo beans
6 garlic cloves, minced
2 teaspoons cumin
2 tablespoons tunisian harissa
1 lemon, juiced
1/2-1 cup of tunisian extra virgin olive oil
1/4 cup chopped fresh parsley

Steps:

  • Soak chickpeas and when ready to make Lablabi rinse well and add to about 8 cups cold water. You may also substitute broth for the water. Bring to boil. Add garlic, cumin and harissa. Let simmer for about 1-2 hrs until chickpeas are soft. Add salt to taste ( you won't need any if you use broth). Add more water as needed.
  • If you use prepared chick peas you only need to cook for 30 minutes or so.
  • When chick peas are soft you can use an immersion blender or smash some of the soft chickpeas if you want a thicker broth. If you like a thin broth just leave as is.
  • When ready to eat stir in the Olive Oil, lemon juice and parsley.

Nutrition Facts : Calories 668, Fat 34.2, SaturatedFat 4.5, Sodium 32.7, Carbohydrate 72.4, Fiber 20.5, Sugar 12.6, Protein 22.6

LABLABI (MIDDLE EASTERN SPICY CHICKPEA STEW)



Lablabi (Middle Eastern Spicy Chickpea Stew) image

How to make Lablabi (Middle Eastern Spicy Chickpea Stew)

Provided by @MakeItYours

Number Of Ingredients 21

2 pounds dry chickpeas
Salted water for soaking
12 cups filtered water
Fine sea salt
2 small onions, peeled and left whole
12 to 15 peppercorns, tied in a small piece of cheesecloth or placed in a teaball
2 fresh bay leaves, twisted along their spines to crack them slightly
1 tablespoon cumin seeds
1 to 1/2 teaspoons coriander seeds
1 chile Japones (dry hot chile)
5 to 6 fat cloves garlic, smashed and minced
1 pinch fine sea salt
8 scallions, whites and about 3 inches of light green, finely sliced
4 to 5 tablespoons olive oil
3 lemons
Sliced sun-dried tomatoes, for garnish (I use Trader Joe's packages because they are moist, but you could use oil-packed, drained)
Harissa, for garnish
Rinsed salt-packed or vinegar-packed capers, for garnish
Moroccan-style preserved lemon wedges, diced, with or without pulp, for garnish
Fresh lemon wedges, for garnish
Baguettes for serving

Steps:

  • The night before, pick over the chickpeas and rinse in several changes of water. Add filtered water mixed with salt (you should be able to taste the salt) to more than cover (about 2 1/2 inches works). Cover and let sit overnight.
  • The next morning, drain chickpeas. In a large pot, combine chickpeas, 12 cups filtered water, onions, peppercorns, and bay leaves. Salt the water so you can taste the salt. Bring to a boil, then lower heat to medium low and simmer, uncovered, stirring occasionally until tender, 1 to 2 hours. Keep a tea kettle full of hot water nearby to top off the pot if the water level falls below the beans. It's okay if the beans are soupy when done.
  • While beans are simmering, toast cumin seeds and coriander seeds. Empty into a mortar and pestle and pound to a coarse powder. Scrape this powder into a dish and set aside. Toast the whole chile until darkened and soft. Slice off the stem end and, wearing rubber gloves, empty out the seeds. If you prefer heat, keep intact.
  • Scrape the mashed garlic into the mortar, add 2 teaspoons of the spice mix and a pinch of sea salt, and pound to a chunky paste. Scrape this out to a small dish, add the scallions to the mortar, and pound them too. Stir together with the garlic paste. Save remaining spice mix for another use (or, for a slightly more seasoned final dish, you could use the whole amount).
  • Take a heavy skillet, place it over medium low heat, and heat the oil. When hot, add the chile and toss and stir a second or three, then scrape in the garlic-scallion paste. Sizzle this mixture until fragrant and beginning to lose its bright color. Sniff appreciatively to avoid scorching the spices.
  • You can pull out the chile at this point, or leave it in. Scrape about half of the oil and spice mixture into the waiting pot of chickpeas and return to a simmer for 10 to 20 minutes, topping with more boiling water (about 2 to 3 cups or 2 to 3 inches). Taste for salt and adjust accordingly. Juice the lemons, strain the juice, and add to the pot. Simmer another minute or two.
  • Slice baguette into 3-inch slices and cut crosswise. Toast lightly in oven. Place a chunk of baguette in the bottom of each serving bowl, top with a ladleful of chickpeas, broth, and a drizzle of the rest of the spice paste, and hand around. Let each person garnish as he or she pleases.

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