Chickpea Veggie Soup - Lablabi Tunisian Veggie Soup

Recipe Name: Lablabi

Subtitle: Chickpea Soup

Culture: Tunisia

Preparation time: 2 hours 30 minutes.

Recipe story:

Lablabi is a Tunisian soup that is traditionally eaten as breakfast. This dish is simply chickpeas that are flavored in thin soup and it is served over pieces of stale bread and topped with poached eggs.

Ingredients:

· 2 cups of dried chickpeas

· 1 teaspoon of baking soda

· 4 slices of bread ( a little stale)

· 2 teaspoons of ground cumin

· 1 teaspoon of ground caraway

· 2 tablespoons of harissa

· 1 lemon

· 4 garlic cloves pressed

· 1 teaspoon of salt

· 3 tablespoon of olive oil

· 3 tablespoons of white vinegar

· 4 eggs

· Salt

· 8 oz canned tuna

· Black and/or green olives

Directions:

1. Soak the chickpeas in a large mount of water with baking soda for 12 hours

2. After soaking, drain and rinse the chickpeas thoroughly.

3. Cook the chickpeas and two pressed cloves of garlic in 4 cups of water, without salt for 15 minutes on high heat.

4. Reduce to medium heat and cook for an hour.

5. The chickpeas should be covered with about 5cm of water, son add water if necessary, during cooking, so the chickpeas are always immersed in water. when cooking the chickpeas remove the white foam that may form.

6. Cook until chickpeas are tender.

7. Add salt to the chickpeas 5 minutes before the end of cooking.

Seasoning:

1. In a bowl, add the lemon juice, olive oil, remaining garlic, harissa, caraway and half of the cumin. Add salt and mix well with a whisk and set aside.

Poached eggs:

1. In a saucepan, bring 3 cups of water with 3 tablespoons of vinegar to a boil.

2. Break the eggs in small saucers, taking care not to break the yolk then set aside.

3. When the water comes to a boil, give it a whirl with a fork or a whisk, with a circular motion like a whirlpool

4. Slide in the eggs one at a time. The rotating movement makes the white immediately wrap the yolk.

5. Poacher for 3 to 4 minutes while keeping the water simmering.

6. Remove the egg with a slotted spoon and lace in a bowl of ice water for 3 seconds to stop the cooking then place on a cloth to drain.

7. Season the poached eggs with salt about 3 minutes after cooking. Keep the eggs warm between two plates.

Assembly:

1. In a deep dish or large bowl place the few pieces of bread.

2. Laden over chickpeas with broth.

3. Place the poached eggs on top, and the tuna and the olives.

4. Add two tablespoon of seasoning that was created.

5. Sprinkle with remaining cumin. Enjoy very hot.