Franconian Lablabi Soup

Ingredients

In this Franconian adaptation of Lablabi, we incorporate Franconian ingredients and flavors to give the soup a unique twist. Instead of using traditional Tunisian spices like cumin and coriander, we use Franconian spices such as marjoram and caraway seeds. Additionally, we garnish the soup with crispy bacon and sausages, which adds a smoky and savory element to the dish. We alse have the original recipe for Lablabi, so you can check it out.

• 2 cups (400g) dried chickpeas 2 cups (400g) dried chickpeas
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of bacon, cooked and crumbled 4 slices of bacon, cooked and crumbled
• 4 Franconian sausages, sliced 4 Franconian sausages, sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried chickpeas in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the soaked chickpeas, vegetable broth, diced tomatoes, caraway seeds, and marjoram to the pot. Season with salt and pepper.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the chickpeas are tender.
5. 5.
   Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
6. 6.
   Return the blended soup to the pot and stir well. Adjust the seasoning if needed.
7. 7.
   Serve the Franconian Lablabi Soup hot, garnished with crumbled bacon, sliced sausages, and fresh parsley.

Treat your ingredients with care...

• Chickpeas — Soaking the dried chickpeas overnight helps to soften them and reduce the cooking time. Alternatively, you can use canned chickpeas and skip the soaking step.
• Franconian sausages — Choose your favorite Franconian sausages, such as Nürnberger Rostbratwurst or Coburger Bratwurst, to add an authentic Franconian touch to the soup.

Tips & Tricks

• For a spicier version, add a pinch of Franconian red pepper flakes or cayenne pepper.
• Serve the soup with crusty Franconian bread for a complete meal.
• If you prefer a smoother texture, blend the entire soup instead of just half.

Serving advice

Serve the Franconian Lablabi Soup hot in individual bowls. Make sure to include a generous amount of the garnishes, such as crumbled bacon, sliced sausages, and fresh parsley, to enhance the flavors and add visual appeal.

Presentation advice

When serving the Franconian Lablabi Soup, drizzle a swirl of olive oil on top and sprinkle some additional marjoram or parsley for an extra touch of elegance. Serve with a side of warm Franconian bread.