Chickpea Bread Stew

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 1/3 of the chickpea stew for a smoother texture but that is optional. This was good the next day, cold.

Ingredients

• 4-6 garlic cloves, chopped
• 1 red onion chopped
• 3 carrots sliced
• 1 12-oz can of chickpeas
• 1 tbsp cumin
• 2 tsp paprika
• juice of one lemon
• 1-2 tsp salt, to taste
• Sourdough round loaf, top cut out
• 1-2 tbsp olive oil

Method