Lablabi

Lablabi Recipe from Tunisia with Peas, Garlic, Cumin, Salt, Lemon, and Olive Oil

Region / culture: Tunisia | Preparation time: overnight | Cooking time: 20 minutes (if using dried chick peas) or 10 minutes (if using canned chick peas) | Servings: 4-6

Introduction

Lablabi is a traditional Tunisian dish made with chickpeas, garlic, harissa sauce, cumin, and olive oil. This hearty and flavorful soup is perfect for a cold winter day or as a comforting meal any time of year.

History

Lablabi has been a staple in Tunisian cuisine for centuries. It is a popular street food dish that is often enjoyed for breakfast or as a late-night snack. The combination of chickpeas, spices, and bread makes it a filling and satisfying meal.

Ingredients

2 cups dry chickpeas (about 1 lb)
4 to 6 cloves of garlic, minced
1 tbsp harissa sauce (from can or jar)
1 tbsp cumin
salt, to taste
juice of 1 lemon
6 tbsp olive oil
A few slices of day-old bread

How to prepare

Wash the chickpeas and soak them overnight.
If desired, rinse the chickpeas. In a large soup pot, cover the chickpeas with water, bring to a boil, and cook until tender (10 to 20 minutes). Alternatively, start with two pounds of canned chickpeas, drained and rinsed, and heat them in four cups of water.
Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes.
Immediately before serving, add lemon juice, olive oil, and breadcrumbs. Serve hot.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Top with a dollop of yogurt or tahini for a creamy finish.
Garnish with fresh herbs such as parsley or cilantro for a pop of freshness.

Cooking Tips & Tricks

Soaking the chickpeas overnight helps to reduce cooking time and improve their texture.

- Adjust the amount of harissa sauce to suit your spice preference.

- Adding lemon juice at the end of cooking brightens the flavors of the dish.

- Use day-old bread for the best texture in the soup.

Serving Suggestions

Serve lablabi hot with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of cumin. Enjoy with a side of crusty bread or pita for dipping.

Cooking Techniques

Lablabi is a simple one-pot dish that is easy to prepare on the stovetop. The key is to simmer the chickpeas with the spices until they are tender and flavorful.

Ingredient Substitutions

Use canned chickpeas instead of dried for a quicker cooking time.

- Substitute red pepper flakes for harissa sauce if unavailable.

- Use any type of bread you have on hand, such as whole wheat or sourdough.

Make Ahead Tips

Lablabi can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve lablabi in individual bowls garnished with a drizzle of olive oil, a sprinkle of cumin, and a wedge of lemon. Add a side of bread or pita for dipping.

Pairing Recommendations

Lablabi pairs well with a crisp salad or a side of roasted vegetables. Enjoy with a glass of mint tea or a refreshing lemonade.

Storage and Reheating Instructions

Store leftover lablabi in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

A serving of lablabi typically contains around 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Lablabi is a high-carbohydrate dish due to the chickpeas and bread. Carbohydrates provide energy and are an important part of a balanced diet.

Fats

Olive oil is the main source of fat in lablabi. It provides heart-healthy monounsaturated fats that can help lower cholesterol levels.

Proteins

Chickpeas are a good source of plant-based protein, making lablabi a filling and satisfying meal for vegetarians and vegans.

Vitamins and minerals

Chickpeas are rich in vitamins and minerals, including folate, iron, and magnesium. These nutrients are important for overall health and well-being.

Alergens

Lablabi contains gluten from the bread and may contain allergens such as garlic and cumin. Be sure to check for any food allergies before preparing this dish.

Summary

Lablabi is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying meal option for any time of day.

Summary

Lablabi is a delicious and nutritious Tunisian dish made with chickpeas, garlic, harissa sauce, cumin, and olive oil. This hearty soup is perfect for a comforting meal any time of day. Enjoy with a side of bread or pita for a satisfying and flavorful experience.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lablabi. It was a cold winter day, and I was rummaging through an old recipe box that had been handed down to me from my own grandmother. As I sifted through the yellowed index cards and tattered pieces of paper, my eyes landed on a faded recipe for Lablabi, a traditional Tunisian chickpea soup.

I had never heard of Lablabi before, but the ingredients intrigued me. Chickpeas, garlic, cumin, olive oil, and a hint of harissa. It sounded like a warm and comforting dish, perfect for the chilly winter weather. I knew I had to give it a try.

I turned to my grandmother, who was sitting at the kitchen table, sipping on a cup of tea. "Have you ever heard of Lablabi?" I asked her.

My grandmother looked up, a twinkle in her eye. "Oh, Lablabi! That brings back memories," she said with a nostalgic smile. "I learned how to make that dish many years ago, when I was just a young girl."

She went on to tell me the story of how she first discovered the recipe for Lablabi. It was during a trip to Tunisia with her own mother, my great-grandmother. They had been invited to a local family's home for dinner, where they were served a steaming bowl of Lablabi. My grandmother was captivated by the bold flavors and aromas of the dish, and she begged the family for the recipe.

The kind Tunisian woman took my grandmother under her wing and taught her how to make Lablabi from scratch. They spent hours in the kitchen together, chopping vegetables, simmering chickpeas, and seasoning the soup with just the right amount of spices. By the time they were finished, my grandmother had mastered the art of making Lablabi.

As my grandmother recounted this story, I could see the fondness and nostalgia in her eyes. It was clear that the memory of learning to make Lablabi had stayed with her all these years. And now, she was passing that knowledge down to me.

With my grandmother's guidance, I set out to make Lablabi for the first time. I soaked the chickpeas overnight, then simmered them with garlic, cumin, and a drizzle of olive oil until they were tender and fragrant. I added a dollop of harissa for a spicy kick, and let the soup simmer on the stove until it was thick and flavorful.

When it was finally ready, I ladled the steaming soup into bowls and garnished it with a handful of fresh cilantro and a squeeze of lemon. I took a tentative sip, and my taste buds exploded with the rich and complex flavors of the Lablabi. It was everything I had hoped for and more.

As I sat at the kitchen table, savoring each spoonful of the warm and comforting soup, I couldn't help but think of my grandmother and the journey that had brought this recipe into my life. I felt a deep connection to her and to the generations of women who had come before me, all of whom had shared a love for cooking and a passion for delicious food.

And as I finished my bowl of Lablabi, I knew that this recipe would hold a special place in my heart for years to come. It was more than just a dish – it was a piece of my family's history, a link to the past that would continue to nourish and inspire me for generations to come.