Lablabi Khfifa A lighter lablabi
Lablabi as it is made at home on a weekday: chickpeas in their garlic and cumin broth over bread, an egg in each bowl and one spoon of oil between two.
Serves 2 · 30 min
Per portion
| Calories | 483 kcal |
|---|---|
| Protein | 22.8 g |
| Carbohydrates | 52.2 g |
| Fat | 17.1 g |
| Saturated fat | 3.3 g |
| Sugars | 2 g |
| Fibre | 14.1 g |
| Sodium | 1181.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 300 g cooked chickpeas
- 80 g stale bread
- 2 eggs
- 3 cloves, crushed garlic
- 1 mgharfa s8ira cumin
- 1 mgharfa s8ira harissa
- 1 mgharfa kbira olive oil
- 1 lemon
Method
- Simmer the chickpeas with the garlic and cumin in their liquid until soft.
- Tear the bread into two bowls and ladle the chickpeas and broth over it.
- Poach or soft-boil the eggs and set one in each bowl.
- Finish with harissa, the olive oil and a squeeze of lemon.