Lablebi

Author

Christian Leue

Servings

4

Category

Dinner

Ingredients

• 1/2 pound of dried chickpeas*
• Optionally a pinch of baking soda, if you prefer softer chickpeas
• 6 cups of water
• 1 Tbsp Izak N37
• 1/2 tsp ground sajira or cumin
• 1/2 tsp ground caraway
• 3 Tbsp capers (either brined or rinsed salt-packed)
• Lemon juice or vinegar
• Salt, to taste
• Optionally, harissa, or more Izak N37, finely ground
• Stale bread or breadcrumbs
• Eggs (1-2 per person)
• Lemon juice
• Olive oil
• Pickled peppers‡
• Olives (green or black or both)
• Olive oil canned tuna
• Chopped Tunisian Preserved Lemon
• Espelette pepper
• Fried merguez sausage (not traditional)

Directions

1. In a pressure cooker add the chickpeas, baking soda (if using), water, Izak, cumin/sajira, and caraway. Bring to pressure and cook for 45 minutes with a natural release. If you don't have a pressure cooker soak the chickpeas overnight, then cook them the next day by bringing to a boil, skimming any foam, then simmering (it should take about an hour of total cooking time). If you soaked chickpeas and are pressure cooking them it should take only about 15 minutes with a natural release.
2. Add the capers, stir well, and allow to simmer for about 5 minutes. Taste and add either lemon juice or vinegar, plus as much salt as you like. You can at this point add additional Izak, or harissa paste if you prefer more heat.
3. Add a slice of stale bread or a handful of breadcrumbs to the bottom of 4 bowls. Ladle out most of the chickpeas, dividing between the bowls.
4. Poach eggs in the remaining broth, 1-2 per person, maintaining a steady simmer. The chickpeas remaining in the pot will keep them from sticking to the bottom. For a cleaner presentation you can also poach the eggs separately, or fry them over easy.
5. Once the egg whites are set, gently remove them to each bowl, divide the hot broth evenly, and garnish as you like. A splash of olive oil and a squeeze of fresh lemon are a must, but everything else (even the egg if you are vegan), is optional, though highly recommended. Plate any additions on top of the soup and mix them in, or not, as you prefer.