Tunisian Chickpea Soup (Lablabi)

This is one of the few recipes that I’ve made without tasting before so honestly I have no idea what the authentic soup tastes like. Ive lately been experimenting with African food starting right from the top in North Africa (though I do make a lot of Morrocan food) but there’s so much more to North Africa than Morrocan food. I looked through many sites and a few books. From what I’ve read African food varies dramatically, after all it’s a continent with different cultures, nations, ethnicities, people, faith so on and so forth. They vary from warm Arabic- Mediterranean in North Africa to Indian influences in Ethiopia and South Africa. colonizations of the continent has bought its share of diversity and the unique climate grows interesting foods that’s rarely seen outside. In the next few weeks I will explore the region and bring to you what I’ve gathered and a few delicious sounding recipes.

I have to say finding recipes that don’t have lamb or beef is a bit hard to find in North Africa, but there’s are always a few salads or if nothing there’s always room for adaptation.

This recipe is from Tunisia, Tunisian food is strongly influenced by the the Mediterranean Sea,  Moroccan and Arabic cuisine with sprinkles of French and Italian. This soup/stew is the first I experimented because its called the national dish of Tunisia and sort of a street food popular as a snack or lunch. It’s very similar to Moroccan Harira and very simple to make, don’t forget the delicious toppings that makes the soup it’s famous for.

 

TUNISIAN CHICKPEA SOUP (LABLABI)

• 1 cup dried chickpea, 1/2 lb about 250 grams cleaned and soaked overnight
• Sea salt and ground black peppe
• 1 tablespoon extra-virgin olive oil, divide
• 1 medium yellow onion, chopped
• 4 garlic cloves, mince
• 1 heaped tablespoons tomato past
• 1 teaspoon ground cumin, taste
• 3 tablespoons harissa if you like it spic
• 6 cups low-sodium veggie/ chicken broth or water or mixed

• 1-2 medium whole-wheat pita or naan, torn into bite sized pieces and taste
• 2 tablespoons lemon juice
• Cold pressed Extra-virgin olive oil, to drizzle
• Harissa sauce, homemade or store bought ( I used Trader Joe)
• 1-2 Moroccan preserved lemon chopped
•  sundried tomatoes chopped
• soft-cooked eggs, one per person peeled and halved (optional)
• good quality canned tuna one can divided into 4 (optional)
•  drained capers
• chopped pitted green olives
• chopped fresh flat-leaf parsley leaves
•  chopped fresh cilantro