Tunisian spiced chickpea and bread soup (Lablabi)

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are lower in calories and cook faster.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with more accessibility.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

egg

🥗Healthier: tofu

💰Cheaper: none

Tofu provides a vegan protein alternative.

Pour jar of chickpeas with juices into a pan.

Add chicken stock and bring to a simmer.

Add a cinnamon stick and three mild dried chilies.

Wait for the mixture to come to a boil, then reduce to a simmer.

Crush garlic cloves and add to the pan.

Add 2 tablespoons of harissa and mix well.

Let it cook for about 10 minutes until the garlic is cooked out.

Crush toasted coriander seeds and cumin seeds, then add to the soup.

Add about 3 tablespoons of olive oil, salt, and black pepper.

Chop parsley and coriander roughly; add some to the soup and keep some for garnish.

Add lemon juice to the soup and stir.

Plate the soup into bowls, add poached eggs, capers, and crispy onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens