Tunisian Lablabi

Charmaine Lu -
  • 250g dried chickpeas
  • 1 garlic bulb, sliced in half horizontally
  • A few thyme sprigs
  • 1 red chilli
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 onion, cut into quarters
  • 2 celery stalks, chopped
  • 500ml chicken stock
  • To serve
  • 2 tbsp olive oil
  • Sun dried tomatoes, harissa paste and feta, to garnish
  • Flatbreads, to serve
  • Place the chickpeas and all the other ingredients (apart from those for serving) in a large saucepan, and bring to the boil. Simmer for about 2 hours, then remove the celery and onion from the broth and finely chop. Stir back into the pot and check the seasoning.
  • Remove the chilli and garlic, leave to slightly cook then squeeze the garlic and chilli from their skins and stir back into the pot. Add a good glug of olive oil, stir well, and serve in bowls with chopped sun dried tomatoes, a dollop of harissa paste, and plenty of crumbled feta. Enjoy with flatbreads.
2 hrs
2 serving