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.
Course Dinner, Soup
Cuisine African, Mediterranean, Middle Eastern
Prep Time 40minutes
Cook Time 30minutes
Total Time 1hour10minutes
Author Marji Beach
4-6garlic cloves, chopped
1red onion chopped
juice of one lemon
1-2teaspoonsof salt, to taste
Sourdough round loaf, top cut out
1-2Tablespoonsof olive oil
In a medium sized saucepan, cook over medium heat the olive oil, garlic, carrots, and onion. Cover for 10 minutes or until onions start becoming translucent. When the onions start getting soft, add the cumin, paprika, and salt.
In a separate pot, add chickpeas. Add enough water such that there is approximately 1.5' above the chickpeas. Bring to boil, then simmer for 15-20 minutes on medium heat. Monitor so that water is not lost.
When chickpeas are cooked through and soft, add the garlic, carrots, and onion to the pot.
Optional but encouraged: Remove ⅓ of the soup mixture and puree in food processor or blender, then add back to soup mixture.
Add water if consistency is not to your liking. Add salt until taste is to your liking. Before placing in bread bowl, add lemon juice and mix.
Ladle soup into bread bowl. Eat.
I pureed a ⅓ of the chickpea stew for a smoother texture but that is optional. This was good the next day, cold.