Lablabi
Chickpeas in a garlic and cumin broth poured over torn stale bread, finished with harissa, olive oil and an egg. Winter breakfast.
Serves 4 · 30 min
Per portion
| Calories | 443 kcal |
|---|---|
| Protein | 15.6 g |
| Carbohydrates | 45.9 g |
| Fat | 18.8 g |
| Saturated fat | 2.9 g |
| Sugars | 1.4 g |
| Fibre | 13.7 g |
| Sodium | 869.9 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 600 g cooked chickpeas
- 4 thick slices stale bread
- 5 cloves, crushed garlic
- 2 mgharfa s8ira cumin
- 2 mgharfa s8ira harissa
- 4 mgharfa kbira olive oil
- 4 eggs (optional)
- 1 mgharfa kbira capers (optional)
- 1 lemon
Method
- Simmer the chickpeas with the garlic and cumin in their liquid until very soft.
- Tear the bread into rough pieces in the bottom of each bowl.
- Ladle the hot chickpeas and plenty of broth over the bread.
- Poach or soft-boil the eggs and set one in each bowl.
- Top with harissa, a hard pour of olive oil, capers and a squeeze of lemon.