Lablebi

Lablebi, sometimes also transliterated as lablabi, is a Tunisian chickpea stew often eaten for breakfast. I hadn't had any in a long time (the first was ages ago when my friend Karim made it for me), so I decided to call him for tips and then make a big batch. Using the Izak N37 blend instead of harissa means even those who don't like heat can enjoy it. I usually cook the chickpeas using my pressure cooker, but I've also included instructions for starting from canned.
star

Related Posts

Rose Petal Tahini Ice Cream

I cook with my children on (almost) a daily basis. I believe that's what made my tiny kitchen the most special place ...

Shawarma & Honey Roasted Eggplant

Our Shawarma West spice is not just for meats! Honey, eggplant, and a bit of vinegar make a quick and easy side dish ...

Tarragon & Citrus Roasted Vegetables

Cut citrus wedges—preferably organic and unwaxed—infuse the vegetables with their juices during roasting, and their p...