Lablabi - Tunisian Chickpea Soup

1. 1

   Wash chickpeas and soak overnight (if using dried).

2. 2

   If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). - Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.

3. 3

   Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.