Lablabi (Tunisian Chickpea Soup)

Ingredients

• •3 tbsp olive oil
• •5 garlic cloves, minced
• •2 tbsp harissa paste
• •2 tsp ground cumin
• •1 tsp ground coriander
• •2 cans (540 ml each) canned chickpeas, drained and rinsed
• •4 cups vegetable broth
• •2 tbsp lemon juice
• •0.75 tsp salt
• •4 thick slices day-old crusty bread, torn into chunks
• •0.25 cup fresh flat-leaf parsley, chopped
• •2 tbsp capers (optional)
• •2 tbsp extra-virgin olive oil, for serving

Directions

1. 1Heat olive oil in a medium pot over medium heat and gently cook garlic for 2 minutes until soft and fragrant but not browned.
2. 2Stir in harissa, cumin, and coriander and toast for 1 minute.
3. 3Add chickpeas and vegetable broth, bring to a boil, then reduce and simmer 15 minutes.
4. 4Use the back of a spoon to lightly crush about a quarter of the chickpeas against the pot to thicken the broth slightly.
5. 5Stir in lemon juice and salt, taste, and add more harissa if desired.
6. 6Place a handful of torn bread into each bowl and ladle the hot soup generously over it.
7. 7Top with parsley, capers, and a drizzle of extra-virgin olive oil and serve immediately.

💡 Harissa paste is widely available in the international aisle of most Canadian grocery stores (Président's Choice makes one). Start with 1 tbsp and build to taste — it varies in heat level by brand.

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