Lablabi (Tunisian Chickpea Soup)

Ah, Lablabi! It's one of those soups that warms the heart and soul, a true Tunisian street classic. Picture a base of tender chickpeas, generously perfumed with cumin and kicked up with a touch of harissa. It's poured over chunks of stale bread that soak up all that fragrant broth, and a raw egg is added which cooks gently from the heat. It's simple, comforting, and so authentic. Speaking of Tunisian cuisine, I'm often asked what sets it apart from Moroccan cooking: it's the generous use of harissa and cumin, giving it that bold character. Ready to travel?

• Temps: 30 min
• Portions: 4

Source: bantajcuisine.com

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