You don’t have to go on a long journey to wander the culinary map of the world – discovering exotic recipes is a real pleasure, easy to implement at home. Today we have to propose Recipe for Tunisian chickpeas soupwhose name definitely remembers.
Lablabi – Tunisian chickpeas soupwhich amazes with taste. In Poland, it is rare to eat soup for breakfast, but it turns out that in Tunisia it is a norm. Lablabi served with crunchy bread is very popular there as a great start of the day.
At first glance, it looks inconspicuous – a handful of chickpeas, some garlic, water, a lot of spices. However, one tablespoon dispels all doubts. Lablabi can definitely be considered the quintessence of Tunisian cuisine, simple and economical, but full of passion and taste. Indeed, Lablabi is a soup based on cheap ingredients, which is also an extremely filling proposition. Chickpeas cooked for tender in garlic broth seasoned with aromatic spices often arouses Tunisians in the morning.
Although the name of this soup brings to mind childish chat, its mature taste amazes. You can easily eat it in the morning, but it is also perfect as lunch or dinner.
List of ingredients:
- 400 g of dry chickpeas,
- 8 cloves of garlic,
- 1 red onion,
- 3 carrots,
- 2 celery stalks,
- 5 tablespoons of olive oil,
- 1 teaspoon of cardamom,
- 1 teaspoon of Roman cumin,
- 1 teaspoon of sweet pepper,
- salt and pepper to taste,
- half a lemon juice,
- A handful of coriander for decoration.
Start by pouring chickpeas the chickpeas the day before preparing the soup – it is to stand all night.
Pour 3 tablespoons of olive oil into the pot. Chop the garlic and then fry. Add drained chickpeas to it, pour water to cover it completely. Boil, cook until the chickpea softens.
During this time, cut the vegetables: Carrots into slices, celery and finely chop the onion. Fry it all in two tablespoons of olive oil. Reduce heat, cover the coat until tender for a few minutes. Pour cardamom, cumin and peppers, stir. Add cooked chickpeas, stir again, season with salt and pepper.
Mix half of the vegetables in a blender, pour the resulting smooth mass back into the pot with other vegetables, stir and add water. Its amount will depend on whether you want the soup to be thick or slightly less frequent. Heat for a few minutes on low heat, add lemon juice.
Serve the Lablabi soup with sprinkled with coriander, with bread.
Source: NowowoPuje.pl
