Lablabi
Lablabi, from above
Non vegEggTunisia

Lablabi

Chickpea soup over stale bread with harissa and an egg. Tunis wakes up like this.

60 minTime
22 gProtein each
hotSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
Tunis street breakfast2 chapters · 1 min read

Make it your way

Grandma's wayTunis style, with harissa and egg.
The original
467kcalsame
22 gproteinsame
12 gfibresame
60minutessame

The original lablabi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chickpeas, dry1¼ cups, soaked overnight
Garlic5 cloves, crushed
Cumin powder (ground cumin)2 tsp
Harissa paste2 tbsp
Olive oil2 tbsp
Lemon juice2 tbsp
White bread4 thick slices stale crusty bread
Egg4
Saltto taste
Water5 cups

Method

4 steps
  1. 1Pressure cook the soaked chickpeas with garlic and water for 5 whistles. Let pressure release naturally.
  2. 2Season the broth with cumin, salt and half the harissa. Simmer 5 minutes.
  3. 3Tear bread into bowls. Ladle over the boiling chickpeas and broth.
  4. 4Crack an egg into each bowl straight away and stir it through the hot broth, or add a soft poached egg. Finish with cumin, oil, lemon and harissa.
Serve it like this

Serve in deep bowls, bread under the broth, egg on top, a spoon of harissa and cumin, with lemon wedges and olives on the side.

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Make it a meal

What goes with Lablabi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khubz120 min
On the side Mechouia40 min
On the side Coconut chutney10 min
A little snack Brik à l'oeuf30 min
To drink Moroccan mint tea15 min
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