Lablabi Soup

A traditional Tunisian chickpea soup with aromatic spices and a paste made from roasted cumin and garlic. A hearty and warming dish with a gentle kick of harissa.

Ingredients

• 2 tbsp Olive oil
• 1 pcs Onion
• 250 g Chickpeas
• 1.5 l Vegetable broth
• 1 tsp Cumin
• 5 clove Garlic
• 0.5 tsp Salt
• 1 tsp Harissa
• 1 pinch Black pepper
• 0.5 pcs Lime

Instructions

1. Heat the olive oil in a large pot over medium heat. Dice the onion and add it to the pot, cooking while stirring until it becomes translucent.
2. Drain the soaked chickpeas and add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and cover with a lid. Simmer for 30 minutes.
3. While the soup is cooking, toast the cumin in a small dry skillet over medium heat for about 1 minute until fragrant. Grind the cumin in a mortar, then add the garlic cloves and salt. Mash thoroughly until you achieve a smooth paste.
4. Add the prepared paste and harissa to the soup. Continue simmering uncovered for about another 30 minutes until the chickpeas are completely tender.
5. Season the soup with salt, black pepper, and the juice of half a lime to taste. Serve hot.