Lablabi (Tunisian Chickpea Stew)
This spicy Tunisian Chickpea stew made with zingy harissa paste, garlic and cumin is traditionally eaten for breakfast but makes a delicious lunch or light dinner.
Written By Snuk Foods Test Kitchen | Jul 15, 2021
Ingredients
Lablabi (Tunisian Chickpea Stew)
Ingredients:
- Chickpeas, 1, cup,,organic-chickpeas,
- Water, 1, quart,,,
- Bay Leaf, 1,,,turkish-bay-leaves,
- Extra Virgin Olive Oil, 1/3, cup,,hellenic-farms-greek-extra-virgin-olive-oil-16-9,
- Small Onion, 1, diced,,,
- Garlic, 3, cloves, minced,,
- Cumin Seeds, 2, teaspoons,,burlap-barrel-wild-mountain-cumin,
- Zwita Harissa Paste, 2, tablespoons,,zwita-spicy-harissa-9oz,
- Tomato Paste, 1, tablespoon,,hlthpunk-pure-tomato-double-concentrate-tomato-paste-tube-5-3-oz,
- Lemon, 1, juiced,,,
Garnishes (Optional)
- Capers,,,,,
- Poached Egg,,,,,
- Fresh Parsley,,,,,
- Labneh,,,,,
- Crusty Bread,,,,,
Method:
- Rinse the chickpeas and soak them in a quart of water overnight.
- Drain the chickpeas and replace the soaking liquid with a fresh quart of cool water. Place in a lidded pot with a pinch of salt and the bay leaf. Bring to a simmer and cook until chickpeas are very tender, about 30 minutes.
- Add the extra virgin olive oil, diced onion, garlic, cumin seeds, harissa and tomato paste. Simmer for an additional 15 minutes until the flavors have come together.
- Finish with lemon juice and serve with the toppings of choice.
- Note: If using canned chickpeas, skip steps 1 and 2.
