Dish
Lablabi
Chickpea soup
Lablabi is made by simmering chickpeas, garlic, harissa, and spices in a pot until the chickpeas are tender and the soup has thickened. The soup is then poured over stale bread and served hot. The dish is a staple in Tunisian cuisine and is often served for breakfast.
Origins and history
Lablabi has a long history in Tunisian culture. It is said that the dish was originally made by farmers who would use up stale bread and chickpeas to make a hearty breakfast. The dish has since become a popular breakfast food in Tunisia.
Dietary considerations
Vegetarian, vegan, can be made gluten-free with gluten-free bread
Variations
There are many variations of Lablabi, some include adding boiled eggs or tuna to the soup. Some recipes also call for adding lemon juice to the soup to give it a tangy flavor.
Presentation and garnishing
Lablabi is traditionally served in a large bowl with a drizzle of olive oil and a sprinkle of paprika. It can also be garnished with a sprinkle of fresh parsley or cilantro.
Tips & Tricks
To make the soup even heartier, add a can of white beans to the soup. This will add protein and make the soup more filling.
Side-dishes
Lablabi is often served with a side of olives or a simple salad. It can also be served with a side of crusty bread to dip into the soup.
Drink pairings
Lablabi pairs well with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Delicious Lablabi recipes
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