Ingredients, 4 servings:
2 cans of chick peas (or 1 1/2 cup dried chick peas, soaked overnight and boiled), 5 cups of water, 1 stock cube,
6 garlic cloves, peeled, 1 bay leaf, 4 tsp cumin (freshly toasted and ground), 1 tbs harissa, 4 eggs, 3 tbs olive oil, juice of 1/2 a lemon, chopped parsley
Cook the chick peas in the stock, together with garlic and bay leaf (if using dry chick peas, cook for 45 minutes, add salt and cook another 15 minutes). Add spices and harissa and cook for 25 minutes whilst preparing the garnish (see below for ideas).Add olive oil and lemon juice. Bring to a fierce boil and crack the eggs into the soup, bring the heat down and poach the eggs, without stirring for approximately five minutes or until the egg whites have hardened.
Garnish with parsley and serve or garnish with some of the suggestions below.
I was really surprised at how lovely this dish actually turned out to be, mashaa Allah! I'm not particularly fond of chick peas, cumin or garlic, but this is an absolute winner!
|Lablaabi with poached egg|
Tear some old, stale bread into soup bowls to pour the soup over (I won't do this again, the kids gave me minus points for the soggy bread!)You can serve Lablaabi with, for example, olive oil, harissa, cumin, capers, tuna, olives, garlic, vinegar, lemon or lime juice, cilantro or parsley, and/or spring onions.
|Lablaabi served with olive oil, olives, cumin, lemon and tuna.|