Middle Eastern Recipes > Soups & Stews > Lablabi >
Lablabi
Tunisian chick-pea & garlic soup
1 LB dry chickpeas
6 garlic cloves, minced
1 TBS Harissa spice blend
1 TBS ground cumin
Juice of 1 lemon
6 TBS olive oil
6 slices day-old French bread, broken into small pieces
Pinch of baking soda
Salt to taste
Wash chickpeas, and then place in a large bowl. Cover with water and allow to soak overnight. The following day, drain chickpeas and place in a large cooking pot. Cover with water. Add a pinch of baking soda and cook on medium heat until tender, about twenty minutes. Add the minced garlic, Harissa, cumin and salt; simmer for an additional ten minutes. Just before serving, add lemon juice, olive oil and breadcrumbs.
*Lablabi image (C) Drmaik (2007). Used under the Creative Commons Attribution-Share Alike license.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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