Lablabi (Tunisian harissa and chickpea soup)

Name: Lablabi (tunisian harissa and chickpea soup) recipe
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 onion, finely chopped; 6 garlic cloves, finely chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1/4 cup (70g) tomato paste; 1 tbs harissa paste, plus extra to serve; 6 cups (1.5L) chicken stock; 2 x 400g cans chickpeas, rinsed, drained; 4 tomatoes, chopped into large pieces; 4 eggs; 2 tbs white vinegar; 1/4 cup (40g) chopped roasted almonds; Coriander leaves, chopped; Crusty bread, to serve; Lemon halves, to serve

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by Kirsten Jenkins

Jun 02, 2021

This classic North African chickpea soup is a bowl of comfort, and a popular dish to break the fast during Ramadan.

1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/4 cup (70g) tomato paste
1 tbs harissa paste, plus extra to serve
6 cups (1.5L) chicken stock
2 x 400g cans chickpeas, rinsed, drained
4 tomatoes, chopped into large pieces
4 eggs
2 tbs white vinegar
1/4 cup (40g) chopped roasted almonds
Coriander leaves, chopped
Crusty bread, to serve
Lemon halves, to serve

Method

1.

Heat the oil in a large saucepan with a lid over medium-low heat. Add the onion, garlic and spices, and cook for 7 minutes or until softened. Add the tomato paste and harissa paste, and cook, stirring, for 2 minutes or until it changes in colour.
2.

Add the stock, chickpeas and tomato, and bring to a simmer. Cover with the lid then cook for 10-12 minutes until tomato has softened. Transfer 3 cups (750ml) of the soup to a blender and whiz until smooth. Return to the pan and stir through until well combined. Season with salt and pepper, and keep warm.
3.

Meanwhile, to poach the eggs, break eggs into individual cups and set aside. Fill a high-sided saucepan two-thirds full of hot water, add the white vinegar and place over medium-high heat. Heat water until bubbles are visible on the bottom of the saucepan, but not breaking the surface (keep the water in this state throughout the poaching process).
4.

Using a large spoon, stir water to form a whirlpool, then, in 2 batches, drop eggs into whirlpool and cook, without stirring, for 3 1/2 minutes or until cooked to your liking. Scoop out with a slotted spoon and drain on paper towel. Repeat with remaining eggs.
5.

Divide the soup among bowls, and top with poached eggs and chopped almonds. Scatter over coriander. Serve with bread, lemon and harissa alongside.