Lablabi Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until golden brown.
• STEP 2.Add the cumin, paprika, and harissa to the pot, and cook for another minute to release their flavors.
• STEP 3.Add the drained chickpeas, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the chickpeas are tender.
• STEP 4.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful not to overfill.
• STEP 5.Return the soup to the pot and season with salt and pepper to taste. If the soup is too thick, add more water or broth to reach your desired consistency.
• STEP 6.To serve, ladle the lablabi into bowls and drizzle with olive oil. Top with a dollop of harissa and a sprinkle of chopped parsley. Serve with crusty bread on the side.

Cooking Tips

• For a spicier version, add more harissa or red pepper flakes.
• If you prefer a chunkier soup, reserve some cooked chickpeas and add them back into the blended soup.
• Lablabi can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Lablabi can be stored in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a splash of water or broth to thin out the soup if needed.
• Serve lablabi with crusty bread on the side for dipping and soaking up the flavorful broth.