Saucepan@saucepan · Shared this recipeFollowTunisian · breakfastLablabi: Tunisian-Inspired Chickpea StewA Tunisian-inspired chickpea stew served over torn bread with a raw egg and various toppings, perfect for breakfast or any meal.servings6Original recipe on wildgreensandsardines.comKeep this recipeAdd a copy of Lablabi: Tunisian-Inspired Chickpea Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servingsLablabiday old bread, torn into pieces1 pound chickpeas, soaked overnight, drained2 tablespoons olive oil1 large onion, diced3 cloves garlic, minced2 bay leaves8 cups water or chicken stock1.5 teaspoons ground and toasted cumin seeds, plus extra1.5 teaspoons saltfreshly ground black pepper1 per serving eggs, room temperaturelemon, squeezeharissa, store bought or homemade, or cayenne chile to tasteOptional Add-onschopped fresh cilantro, parsley, or mint, optionalolive oil, for drizzling over the finished dishlabneh or thick yogurt, optionalgreen or red pepper, optionalchopped tomatoes, optionalcapers, optionalolives, optionalsun-dried tomatoes, optionalpreserved lemon, optionaltoasted almonds, optionalrice or couscous, a spoonful, optionalcanned tuna, optionalsaffron, a few strands, added in with the chickpeasHarissa4 ounces dried chiles, such as guajillo, ancho, New Mexico, chipotle; used half guajillo, half ancho, and one chipotle2 tablespoons olive oil, plus extra for topping2 tablespoons water1.5 teaspoons coriander seeds1 teaspoon cumin seeds1 teaspoon caraway seeds2 small cloves garlic, chopped6 sun-dried tomatoessalt, to tastelemon, squeezeStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the olive oil in a large soup pot. Add the onion and saute until soft and translucent, about 5 minutes.2Step 2: Add the garlic and saute another minute.3Step 3: Add the water or chicken stock, the drained chickpeas, and bay leaves. Bring to a boil, cover, and simmer until the chickpeas are completely tender, about 1 hour.4Step 4: Once tender, you can mash up some of the chickpeas and add back to the pot.5Step 5: Add the ground cumin to the pot. Season with salt and pepper. Remove the bay leaves.6Step 6: To serve: Tear up the bread into pieces and place at the bottom of each bowl.7Step 7: Ladle in the chickpeas plus a little chickpea cooking liquid.8Step 8: Add a raw egg.9Step 9: Mix all the ingredients together.10Step 10: Serve with lemon wedges, extra ground cumin, harissa, extra virgin olive oil (for drizzling), chopped fresh herbs (cilantro, parsley, or mint), and let each person season to taste.11Step 11: Cut the stems off the chiles. Cut the chiles lengthwise and remove the seeds and veins.12Step 12: Place the chiles in a bowl. Bring a pot of water to a boil. Pour the water over the chiles and let them steep for about one hour. Weight down the chiles with a small plate to make sure they're submerged.13Step 13: When the chiles are soft, drain the liquid (discarding the soaking liquid).14Step 14: Toast and grind the coriander/cumin/caraway seeds: Toast the seeds in a dry skillet, over medium-low heat, swirling the pan, until fragrant and slightly darkened, a minute or two. Grind in a spice-grinder or by hand with a mortar and pestle.15Step 15: Place the rehydrated chiles and the remaining ingredients in a food processor. Blend until they form a smooth puree.16Step 16: Place in a jar and cover with olive oil.getsaucepan.com/r/8694b892-f6be-4612-a534-0d7d0070fa14 · Original: https://wildgreensandsardines.com/2015/04/lablabi-tunisian-inspired-chickpea-stew.html
