Lablabi: Tunisian Chickpea Soup

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, yellow
• 3 cloves garlic cloves
• 1.5 tablespoons harissa paste
• ½ teaspoon caraway seeds
• 1 can (15 oz) chickpeas, canned
• 3 cups vegetable broth
• 1 tablespoon tomato paste
• 1 piece (4 oz) day-old bread, round loaf or ciabatta
• 2 large eggs
• 1 pinch salt and pepper to taste
• 2 tablespoons fresh cilantro or parsley, chopped (optional garnish)

Instructions

1. 1

   Cut the onion lengthwise in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moons about 1/8-inch thick.

2. 2

   Mince the garlic by flattening each clove with the flat side of a knife, then chop crosswise into tiny pieces smaller than a grain of rice.

3. 3

   Drain the canned chickpeas in a colander under cool running water for 30 seconds, then shake gently to remove excess liquid.

4. 4

   If using a round loaf, slice off the top one-quarter with a serrated knife, then hollow out the interior with a spoon, leaving a 1/2-inch-thick shell; set the bowl aside.

5. 5

   Pour 3 tablespoons of olive oil into a large pot and set it over medium-high heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pot.

6. 6

   Add the sliced onions to the hot oil and stir every 30 seconds for 4 minutes, until the onions turn translucent and the edges begin to soften.

7. 7

   Add the minced garlic and stir for 15 seconds until the smell becomes strongly fragrant, then immediately add the harissa paste and stir for another 15 seconds.

8. 8

   Sprinkle in the caraway seeds and stir for 10 seconds until they release their aroma, then add the tomato paste and stir for 20 seconds until blended.

9. 9

   Pour in the vegetable broth and add the drained chickpeas, then stir once to combine and bring to a gentle simmer over medium heat, about 2 minutes.

10. 10

    Let the soup simmer uncovered for 12 minutes, stirring once halfway through, until the chickpeas are very soft and the broth smells deeply spiced.

11. 11

    Taste the soup with a spoon and add salt and pepper in small pinches until it tastes balanced—salty enough that you'd want to eat it but not overly salty.

12. 12

    Place the hollowed bread bowl in a deep serving bowl, then carefully pour the soup around and slightly inside the bread shell until it reaches the rim.

13. 13

    Crack one egg directly into the center of the soup, letting the yolk sit on top of the broth surface—it will cook slightly from residual heat within 60 seconds.

14. 14

    Repeat with the second egg in a separate serving bowl, following the same method.

15. 15

    Scatter fresh cilantro or parsley over the top if desired, then serve immediately while the bread is still warm and the egg yolk is runny.

Tools you’ll need

• large pot (4-quart or bigger)
• wooden spoon
• colander
• serrated knife
• spoon (for hollowing bread)
• deep serving bowl
• cutting board

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