TUNISIAN CHICKPEA SOUP (LABLABI)
Steps:
- Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
- start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours. Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside. Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like. When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.) In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat. Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed. To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side
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Joy Boboye
[email protected]I'm allergic to chickpeas. :(
Bilal G
[email protected]This soup is a staple in our household. We love it!
Suveer Mahabeer
[email protected]Meh.
Joseph Whatmore
[email protected]Will definitely make again.
Loweh Joel
[email protected]Delicious!
onokpite Destiny Justice
[email protected]Not a fan of the texture of the chickpeas. Otherwise, the soup was good.
Nonkululeko Gumede
[email protected]The soup was bland and lacked flavor. I had to add a lot of salt and pepper to make it taste good.
Jessica Kennedy
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I would recommend using less harissa paste if you don't like spicy food.
Mohaxf17 00
[email protected]I'm not a big fan of chickpeas, but this soup was still really good. The broth is flavorful and the vegetables are cooked perfectly. I would definitely make this again.
Thokozani Gabela
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of chickpeas, tomatoes, and spices. It's the perfect comfort food for a cold day.
Ga Da
[email protected]I followed the recipe exactly and the soup turned out great! The only thing I would change is to add a little more spice. Next time, I'll add a pinch of cayenne pepper or paprika.
Attiq Shakir
[email protected]This Tunisian chickpea soup is a delicious and hearty meal. The flavors are amazing and the soup is very filling. I will definitely be making this again!