Photograph of the finished Lablabi

Middle East · Súp đậu gà bánh mì Lablabi

Lablabi

50 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 12.7 oz
  • Photograph of Bread Bread 8.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Harissa chili sauce Harissa chili sauce 1.4 oz
  • Photograph of Ground cumin Ground cumin 0.4 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Lime Lime 1
  • Photograph of Black olives Black olives 2.1 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Simmer the chickpeas, which have been soaked in water with a little salt, for 35 minutes until tender, reserving the cooking water.
  2. 2 Crush garlic with salt and cumin powder, then mix with harissa and olive oil to make a sauce.
  3. 3 Add two-thirds of the sauce to the pot of beans, and simmer for 5 minutes until the broth is rich and flavorful.
  4. 4 Poach the eggs in a pot of gently boiling water for 4 minutes, ensuring the yolks remain runny.
  5. 5 Tear the stale bread into pieces, arrange them to fill the bottom of the bowl, then pour chickpeas and hot broth over them.
  6. 6 Place the poached eggs on top, drizzle with the remaining harissa sauce, sprinkle with olives, and squeeze some lemon juice over them before serving.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook the soaked chickpeas under high pressure for 12 minutes, then let them air dry for 10 minutes; this reduces the cooking time to about 13 minutes, resulting in softer, creamier chickpeas without the need to add water. The eggs and bread are still prepared separately.

Start cooking