🧂 Ingredients
- 500 g Dried chickpeas(soaked overnight)
- 4 cloves Garlic(minced)
- 2 tsp Cumin(ground)
- 1-2 tbsp Harissa(to taste)
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- 1.5 liters Water
- to taste Salt
- to taste Black pepper
- 4 large Eggs(for poaching)
- for serving Crusty bread
- for garnish Fresh coriander(chopped)
👨🍳 Instructions
- 1
Drain and rinse the soaked chickpeas. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until tender. Drain, reserving about 1 cup of the chickpea cooking liquid.
- 2
In the same pot, combine the cooked chickpeas, minced garlic, cumin, harissa, lemon juice, olive oil, and 1.5 liters of fresh water. Add the reserved chickpea liquid if a thinner consistency is desired.
- 3
Bring the soup to a simmer and cook for another 15-20 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
- 4
While the soup simmers, poach the eggs to your desired doneness.
- 5
Ladle the hot lablabi into bowls. Top each serving with a poached egg and a sprinkle of fresh coriander. Serve immediately with crusty bread for dipping.
💡 Pro Tips
- ✓For a quicker version, use canned chickpeas, but ensure they are well-rinsed.
- ✓Adjust the amount of harissa to control the spice level.
- ✓A drizzle of good quality olive oil just before serving enhances the flavor.
🔄 Variations
- Add a pinch of caraway seeds for an extra layer of flavor.
- Some variations include a tablespoon of tomato paste for added depth.
- Serve with toasted pita bread instead of crusty bread.