Tunisian Lablabi
Lablabi is a popular Tunisian dish that is perfect for cold winter days. It is a hearty and comforting soup made with chickpeas, garlic, cumin, paprika, and topped with a runny egg and a drizzle of olive oil. This dish is full of flavor and is sure to warm you up from the inside out.
This dish has its roots in North Africa and is a staple in Tunisian cuisine. It is often eaten for breakfast but can also be enjoyed as a light lunch or dinner. The combination of spices and the richness of the egg make this dish a real treat for the taste buds.
Ingredients:
- 400g cooked chickpeas
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 eggs
- Olive oil for drizzling
Instructions:
- In a pot, combine the cooked chickpeas, garlic, cumin, paprika, salt, and pepper. Add enough water to cover the chickpeas.
- Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
- Using a fork, slightly mash some of the chickpeas to thicken the soup.
- Make wells in the soup and crack the eggs into them. Cover the pot and let the eggs cook to your desired doneness.
- Once the eggs are cooked, ladle the soup into bowls, making sure each bowl gets an egg, and drizzle with olive oil.
- Serve hot and enjoy!
Give this Tunisian Lablabi recipe a try for a taste of North African comfort food. It's simple to make and bursting with flavor!