Tunisian Lablabi- Chickpea Stew

Name: Tunisian Lablabi- Chickpea Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: African
Ingredients: 3 tbsp cooking oil; 1 onion finely diced; 3 cans chickpeas (or three cups dried chickpeas soaked in baking soda (one teaspoon) and water overnight, then pressure cooked or boiled until soft); 5-6 garlic cloves, peeled and crushed; 6 cups stock of choice; 2 teaspoons ground cumin; 1/4 teaspoon (or more to spice tolerance) cayenne pepper; 1 tsp harissa (or more to spice tolerance); Salt and pepper to taste preference; Juice of half a lemon; Bread of choice (usually day old/stale bread to be placed in the bowl before placing the garbanzo beans); Extra virgin olive oil; Fresh cilantro/parsley chopped finely; Harissa; Plain yogurt

6 steps

Prep:10minCook:20min

I’m sure you've noticed a recurring theme by now with chickpeas in pretty much all North African soups. Along with being rich in fiber, they are packed with amino acids, keep you full for a while, and are known to stabilize blood sugar. You’ll notice the use of cumin as well. This is no coincidence, the cumin acts as a digestive aid with these chickpeas that can cause gassiness as well as its perfect flavor profile when enjoyed with chickpeas.

Updated at: Thu, 17 Aug 2023 12:04:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories243.2 kcal (12%)

Total Fat10.6 g (15%)

Carbs27.3 g (11%)

Sugars2 g (2%)

Protein12 g (24%)

Sodium945.3 mg (47%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 Tbspcooking oil

1onion

finely diced

3cans chickpeas

or three cups dried chickpeas soaked in baking soda, one teaspoon, and water overnight, then pressure cooked or boiled until soft

5garlic cloves

peeled and crushed

6 cupsstock

of choice

2 teaspoonsground cumin

¼ teaspooncayenne pepper

or more to spice tolerance

1 tspharissa

or more to spice tolerance

Salt

pepper

to taste preference

0.5juice of lemon

Bread

of choice, usually day old/stale bread to be placed in the bowl before placing the garbanzo beans

For Garnish:

extra virgin olive oil

Fresh cilantro

parsley, chopped finely

harissa

plain yogurt

Instructions

Step 1

Add oil to pot and allow to heat up

Step 2

Add in finely diced onions, cover and allow to become translucent/ slightly begin browning.

Step 3

Add chickpeas, garlic, cumin, cayenne, harissa salt and pepper to onions.

Step 4

Add 7 cups of stock of choice and bring to a boil. Once boiling, lower heat and allow to simmer for 20 minutes.

Step 5

Blend slightly a couple seconds with a handheld blender. If you do not have a handheld blender, pull out a cup of the chickpeas from the soup and grind it manually and add it back in.

Step 6

Once done, place bread pieces into a bowl, plate up the lablabi, and garnish with fresh parsley or cilantro, extra virgin olive oil, harissa and plain yogurt.