Tunisian Lablabi Soup. This photo was taken during a live tv show by Marconia Schembri
‘Exploring other Mediterranean cuisines opens up the experience of new flavours, not necessarily with new ingredients, but by mixing ordinary ingredients in a different way. On tv yesterday I used canned chickpeas because of time limitations. If you have time to cook dried chickpeas the flavor is even more amazing. Finish off the soup by topping with a poached egg and garnish with ingredients of your choice such as capers, more parsley and fresh coriander, lemon wedges, a tablespoon of yoghurt, tuna fish, stale bread chunks, chopped olives, fresh or sun dried tomatoes and nuts’
You will need:
2 tablespoons olive oil
3 cloves garlic, grated
1/2 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon fresh turmeric, grated
1 tablespoon harissa paste [optional, leave it out if you do not like spicy food]
2 litres stock made with all natural, no additive stock cubes
800g cooked chickpeas
1 tablespoon tomato puree
1 tablespoon apple organic vinegar
1 tablespoon lemon juice
1 tablespoon fresh coriander, finely chopped
1 tablespoon parsley, finely chopped
salt and pepper to season
If you are using dried chickpeas, cook them and keep the water to add instead of stock.
In a large pot cook the onion and garlic. Add the crushed coriander seeds and cumin and cook on low heat. Add the grated turmeric, then the cooked chickpeas and stock followed by all the other ingredients.
Poach eggs in a separate pan, allowing one per person. Simmer the soup for 30 minutes. Remove from heat and allow to rest covered for 10 minutes before serving in individual soup bowls. Place a poached egg in each bowl of soup and add the garnishes of your choice.
Tunisian sweets and other hand made merchandize is available at Deyma Shop, Gzira
I use olive oil by Costa D’Oro, herbs and spices by Schwartz, fresh vegetables from Big Fresh in Mosta , Oscar’s Fruit and Vegetables Paola and Barbuto [organic]