Best Lablabi Recipes

LABLABI (TUNISIAN CHICKPEA SOUP)

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)

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.

LABLABI - TUNISIAN CHICKPEA SOUP

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)

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)

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

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 (CHICKPEA SOUP) - TRADITIONAL TUNISIAN RECIPE | 196 FLAVORS

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

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.

LABLABI (MIDDLE EASTERN SPICY CHICKPEA STEW)

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.