Tunisian Lablabi Chickpea Soup Breakfast
A hearty, spiced chickpea soup traditionally enjoyed for breakfast in Tunisia, featuring cumin, harissa, and a runny egg. This comforting bowl is perfect for a nourishing start to your day.
Ingredients
Ingredients
- 2 cups cooked chickpeas rinsed and drained if canned
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp harissa paste adjust for spice level
- 4 cups vegetable broth
- 4 large eggs
- 1 tbsp lemon juice
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. Make-Ahead: Prepare the soup base (without eggs) up to 2 days ahead. Add eggs just before serving. Substitutions: Use canned or pre-cooked chickpeas for convenience. For a vegan version, omit eggs and top with sautéed mushrooms or avocado. Serving Suggestions: Serve with crusty bread for dipping or a side of olives and feta cheese.