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Name: Lablabi
Total time: 40 min
Yield: Serves 4
Cuisine: Tunisia
Ingredients: 600 g cooked chickpeas; 800 ml water; 4 cloves garlic; 2 tsp ground cumin; 2 tbsp harissa; 4 tbsp extra-virgin olive oil; 1 lemon; 200 g stale country bread; 4 eggs; 1 tsp salt; 2 tbsp fresh parsley

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Tunisia40 minServes 4já preparado

Lablabi

لبلابي · Lablabi

Ingredientes11

cooked chickpeas600 g
water800 ml
garlic4 cloves
ground cumin2 tsp
harissa2 tbsp
extra-virgin olive oil4 tbsp
lemon1
stale country bread200 g
eggs4
salt1 tsp
fresh parsley2 tbsp

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Modo de preparo

Tear the bread into bite-sized pieces and divide it among four deep bowls.
Crush the garlic with the salt, then stir in the cumin, harissa, and 2 tablespoons of olive oil.
Put the chickpeas and water in a pot, bring to a simmer, and cook for 10 minutes until the broth tastes rich.
Poach the eggs in the simmering chickpea broth for 3 to 4 minutes, then lift them out.
Ladle the hot chickpeas and broth over the bread.
Top each bowl with a poached egg, a spoon of the garlic-harissa paste, a drizzle of the remaining olive oil, a squeeze of lemon, and chopped parsley.
Serve immediately so the bread softens in the broth.