When I told someone about making Lablabi, a chickpea bread stew from Tunisia, they replied with "What's a Tunisia?"
Tunisia is a small north African nation situated next to Algeria, Libya and with a lovely Mediterranean Sea view. Lablabi is a traditional and popular dish. I am in love with chickpeas, so this was perfect to make. Normally served with eggs and over stale bread, I opted instead to serve in a sourdough bread bowl (and obviously, no egg). The recipe is traditionally served with harissa, but I didn't have the ingredients so opted not to make it. You can use day-old bread and place at bottom of bowl before ladling stew over - it adds texture and flavor to the soup.
I pureed a ⅓ of the chickpea stew for a smoother texture but that is optional. This was good the next day, cold.
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