LablabiChickpea and Bread Soup
A Tunisian chickpea and bread soup seasoned with garlic, cumin, and harissa, then finished with lemon, olive oil, parsley, and egg.
Prep
8h 20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 300gChickpeas (soaked overnight and drained)
- 1.6lWater
- 12gGarlic (crushed)
- 4gCumin Powder
- 20gHarissa Paste
- 8gSalt
- 2gBlack Pepper
Topping
- 200gPita Bread (torn into pieces)
- 4pcsEgg (pasteurized if serving with a soft yolk)
- 30mlLemon Juice
- 30mlExtra Virgin Olive Oil
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Put the chickpeas and water in a pot, bring to a rolling boil for 10 minutes, then reduce to a steady simmer.
- 02
Cook until the chickpeas are very tender and beginning to break down.
- 03
Stir in the garlic, cumin powder, harissa paste, salt, and black pepper and simmer until the broth is lightly thickened.
- 04
Place the pita bread in serving bowls.
- 05
Poach the eggs in the soup until the white is fully set; use pasteurized eggs if leaving the yolk soft.
- 06
Ladle the soup and eggs over the bread and finish with the lemon juice, extra virgin olive oil, and fresh parsley.
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