Tunisian Chickpea Stew
Lablabi is a tunisian dish based on chickpeas, garlic and cumin-flavoured soup served over small pieces of stale crusty bread.
Row egg is nearly always added to the hot soup mix, along with olive oil, harissa, chopped fresh herbs. I served my Lablabi with crumbled feta cheese and lemon wedge.
Ingredients x 4 300 g of chickpeas 3 tablespoons olive oil 1 large onion, finely diced 3 to 4 cloves of garlic, finely chopped 2 bay leaves Feta cheese ( optional) 2 l of vegetable stock 1 1/2 teaspoons grounded cumin seeds 1 1/2 teaspoons salt day old bread, cut into pieces Feta cheese (optional) a bunch of parsley, chopped eggs, room temperature (1 per serving) squeeze of lemon harissa
Instructions Heat the olive oil in a large casserole. Add the onion and saute until soft about 5 minutes. Add the garlic, bay leaves, chickpeas, saute another minute. Add the vegetable stock. Bring to a boil, cover, and cook until the chickpeas are completely tender, about 1 hour.Once tender, mash up some of the chickpeas and add back to the pot. Add the ground cumin to the pot. Season with salt and remove bay leaves.Place the bread pieces at the bottom of each bowl. Pour a little hot soup and chickpeas over the bread pieces . Add a raw egg. Quickly mix all the ingredients together. Serve with chopped parsley, crumbled feta cheese, lemon wedges, extra ground cumin, harissa, extra virgin olive oil.
Food Styling & Photography: www.anikoszabo.eu https://www.facebook.com/FugassaeCaffe/