Lablabi - Tunisian chickpea stew / Soup sniper EP. 1

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.

Soak 250 g of dry chickpeas overnight or for at least 8 hours in plain water with a bit of baking powder.

Rinse the soaked chickpeas and set aside.

Chop white onions and wash green onions for garnish, removing the furthest white and green parts before chopping.

Wash and roughly chop parsley.

Dice or mince 5 cloves of garlic.

Prepare harissa paste using ground harissa spice mix, olive oil, and tomato paste if store-bought is unavailable.

Cut old dry semolina and wheat flour bread into pieces, cover with olive oil and salt, and roast at 200°C for 8 to 10 minutes until crispy.

Add soaked chickpeas to a pot and cover with water; bring to a boil then reduce heat and simmer for 30 to 40 minutes.

Sauté onions and garlic in a drizzle of olive oil on medium heat until onions become translucent, about 3 to 4 minutes.

Add spices to the sautéed onions and garlic and fry for another 3 to 4 minutes.

Once chickpeas are cooked, transfer the sautéed mixture to the pot with chickpeas.

Stir in harissa paste, juice from one whole lemon, and half of the chopped parsley; add a generous amount of olive oil.

Turn off the heat and let it simmer for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens