Lablabi
A Tunisian classic: chickpeas in a garlicky cumin broth, poured over stale bread with harissa, tuna and a soft egg
Ingredients (for 4):
- 250 g chickpeas, soaked in water the night before
- 2 liters water
- 4 eggs
- 4 tablespoons cumin
- 2 tablespoons Tunisian harissa
- 4 large garlic cloves
- 1 cup olive oil
- 1 tablespoon salt
- 150 g tuna, canned or homemade
- 1 small cup of water
- 1 teaspoon Tunisian tabel (Tunisian spice blend)
- Bread, preferably stale and dry
Instructions:
- Cook the chickpeas: Put the chickpeas and water in a large pot or pressure cooker. Cook for 45 minutes in a pressure cooker, or about 3 hours in a regular pot.
- Thicken the broth: Lightly mash some of the chickpeas so the broth becomes starchy.
- Season: Add 2 tablespoons of cumin, the salt, and the grated garlic. Leave on the heat for 2 minutes, then turn it off and stir in 1/4 cup of olive oil.
- Prepare the eggs: Place the eggs in a metal or copper bowl. Bring a generous amount of water to a boil and pour it directly over the eggs. Leave them until the water cools, and they’re ready.
- Make the harissa sauce: Mix the harissa with the small cup of water, the tabel, and 1/4 cup of olive oil.
- Assemble: In the traditional clay lablabi bowls, crumble as much bread as you like. Ladle the chickpeas and broth over it, then add the harissa sauce, a sprinkle of cumin, and the tuna.
- Finish: Crack an egg on top and drizzle with olive oil.