Lablabi
Lablabi is a chickpea soup typical of Tunisian cuisine. This dish is very simple but delicious and flavorful.
Difficulty:
Low
Preparation time:
10 minutes + 12 hours of soaking
Cooking time:
2 hours
Cost:
Low
Ingredients for two people
- 150 grams of dried chickpeas
- 100 grams of onion (about 1)
- 1 clove of garlic
- 1 liter of water
- 1 vegetable stock
- 2 tbsp of olive oil
- 1 tbsp of salt
- ½ tsp of turmeric
- ½ of pepper
- 2 tbsp of parsley
- The juice of half a lemon
- ½ tsp of chili pepper
- 1 tsp of cumin seeds
Preparation
Let soak the chickpeas the day before.
The next day, chop the onion and the garlic and cook them in a pot with olive oil.
In the meantime, prepare the broth by dissolving the vegetable stock in boiling water.
When the onion and the garlic are ready, add to the pot the chickpeas and sauté them for a few minutes.
At this point, pour into the pot vegetable broth, salt, turmeric, pepper, lemon juice, chili pepper, and cumin seeds.
Let cook until the chickpeas are ready, it will take about two hours.
Serve the lablabi warm or lukewarm, and decorate with parsley.
Lablabi can be stored in the fridge for three days.
