A garlicky broth with cumin and harissa soaks into bread, with plenty of chickpeas, olive oil and lemon. A simple, plant-based lablabi made with ready-cooked chickpeas.
Method
- If preparing both original and lighter portions, set aside the ingredients and quantities specified for the lighter portions; the remainder is for the original portions. Prepare the two versions separately whenever their cooking or seasoning differs. Quantities given for the whole preparation are divided between the separate containers, not repeated in each one. Put the drained chickpeas in a saucepan with 650 g water, the crushed garlic, cumin, 10 g harissa, 15 g oil and 3 g salt. Bring to the boil, then cover and cook over a low heat for 12 minutes, setting a timer.
- During this single cooking stage, divide the bread, cut into small pieces, between large bowls according to the planned portions. Squeeze the lemon and divide the capers between the bowls.
- Turn off the heat and stir the 50 g lemon juice into the broth. Divide the chickpeas and broth over the bread, then add the 20 g finishing oil and the reserved 10 g harissa.
- Stir each bowl with a spoon and wait for 2 minutes to let the bread absorb the juices. Serve immediately: the bread should be soft, with some broth still surrounding the chickpeas.
Variants and their steps remain below the recipe.
Lighter version
Reference variation for two servings.
The broth is less velvety and rich. The lemon, cumin and harissa taste brighter, and the chickpeas take more of a leading role than the soaked bread.
- Extra virgin olive oil : 20 g
- Bread (baguette or country loaf) : 120 g
For the lighter portions, use 10 g oil in their broth and 10 g to serve. Start their broth with 550 g water, so the smaller amount of bread does not leave the bowls too soupy. These quantities are included in the totals; cook this broth separately from the original version.
Keep the chickpeas; reduce the oil and bread.
On your plate
Recipe
696 kcal · protein 25 g · carbs 86 g · fat 26 g
Quantities per person
- 250 g Tinned chickpeas (400 g tin)
- 90 g Bread (baguette or country loaf)
- 17.5 g Extra virgin olive oil
- 7.5 g Garlic
- 2 g Ground cumin
- 10 g Harissa
- 60 g Lemon
- 10 g Capers
- 1.5 g Fine salt
- 325 g Water
Cooking tips
Use thoroughly cooked tinned or jarred chickpeas, never dried chickpeas for this quick method. To prepare ahead, keep the chickpea broth and bread separate; reheat the broth before assembling. The basic version is plant-based and includes neither egg nor tuna.
Tunisian lablabi with bread, cumin, harissa and lemon; a quick version using ready-cooked chickpeas.
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