TUNISIAN RECIPES- CHICKPEA SOUP (LABLABI)

 Ingredients

     -         1 tablespoon ground cumin

     -         4 tomatoes, cut into large pieces

     -         2 tbsp white vinegar

     -         2 teaspoons ground coriander

     -         3 tablespoons olive oil

-         1 tablespoon harissa
-         2 litres (8 cups) chicken stock

-         2 onions, finely chopped

-         6 cloves garlic, finely chopped

-         Large pinch saffron (optional)

-         200 g cans chickpeas, drained and rinsed

-         4 eggs

Method

-         Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 6 minutes or until softened.

-         Add the cumin and coriander and saffron and cook, stirring, for another 3 minutes or until fragrant.

-         Stir in the harissa, then add the stock and chickpeas and bring to a simmer. Cover the pan, then cook for about 10 minutes for flavours to develop.

-         Add the tomatoes and cook for another 3 minutes or until tomatoes have just softened. 

-         Meanwhile, bring a large saucepan of water to a simmer and add the vinegar. Crack each egg into a saucer then add them, one at a time, to the simmering water.

-         Cook over medium heat for about 3 minutes or until the whites are set but the yolks are still runny.

-         Carefully remove each using a slotted spoon to a tray lined with kitchen paper to drain excess water.

-         Divide the hot soup among large bowls. Place an egg in each bowl. Scatter over coriander, capers and almonds.

-         Serve with the baguette, extra harissa and lemon wedges to the side. 

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