LABLABI
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
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
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