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Lablabi (Tunisian chick-pea & garlic soup)Lablabi

Tunisian chick-pea & garlic soup

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.


Food Fare: Middle Eastern Recipes*Lablabi image (C) Drmaik (2007). Used under the Creative Commons Attribution-Share Alike license.


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Food Fare Culinary Collection: Arabic Cookery


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