Lablabi (Tunisian Chickpea Soup)

Lablabi is a Tunisian chickpea soup built on garlicky, cumin-scented broth, ladled over stale bread and topped with a soft-poached egg. Harissa and a squeeze of lemon at the table let everyone adjust the heat. It’s street food comfort in a bowl.

Ingredients

• 3 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp tomato paste
• 6 cups vegetable broth
• 3 cups cooked chickpeas (or 2 [15 oz] cans, drained)
• Salt, to taste
• 4 slices stale crusty bread, torn
• 4 eggs
• For serving
• Harissa, lemon wedges, capers, chopped parsley, olive oil

Instructions

1. Build the base.
   Heat olive oil in a pot over medium heat. Add garlic and cumin, and cook 1 minute until fragrant.
2. Simmer the soup.
   Stir in tomato paste, broth, chickpeas, and salt. Simmer 20 minutes to let the flavors come together.
3. Poach the eggs.
   Poach eggs separately in simmering water, about 3 minutes, until whites are set and yolks are still soft.
4. Assemble.
   Divide torn bread among bowls, ladle hot soup and chickpeas over the top, and place a poached egg in each bowl.
5. Serve.
   Finish with a spoonful of harissa, a squeeze of lemon, capers, and parsley.