LABLABI (CHICKPEA SOUP) - TRADITIONAL TUNISIAN RECIPE | 196 FLAVORS

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

Provided by @MakeItYours

Number Of Ingredients 15

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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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