Description
Tunisian soup of lablab usually served for Breakfast. A thick hearty soup will be most welcome before a hard day, and the next morning after a fun stormy night. Chickpeas, which is based on the dish, rich in proteins, so that the energy will last a long time. Offer prescription list of spices can complement those found in the kitchen. The most important thing — not to start crossing things off spicy harissa.
Ingredients
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Chickpeas
600 g
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Onion
1 piece
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Tomato
400 g
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Broth
1.5 l
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Chicken egg
4 piece
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Bread
4 piece
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Sauce
2 Tbsp
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Garlic
4 tooth
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Olive oil
3 Tbsp
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Cumin
1 Tbsp
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Peppers red hot chilli
1 piece
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Coriander
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Salt
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Allspice
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Lemon
1 piece
Cooking
Pre-soaked overnight chickpeas, rinse, cover with water, bring to boil and cook with closed lid on slow heat for 50 minutes.
Heat the olive oil and fry the onion on low heat until it becomes soft. Add minced garlic, cumin and finely chopped pepper. Leave on for 3 minutes.
Add the broth, chickpeas, tomatoes, sauté, add salt and pepper to taste. Bring to a boil. Loosen the fire and stir for 10 minutes. Add the harissa and stir the soup.
If not dried bread, you can dry it in the pan.
Boil the eggs and slice them lengthwise.
Lemon cut in half and slice.
In a bowl put the bread and fill it with soup.
Put the cut along with boiled eggs, a slice of lemon (you can also squeeze lemon juice into the bowl) and leaves of fresh coriander. Bon appetit!
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