Yup. Apparently, sometimes, people in Tunisia have garlicky chickpea soup for breaky. They also eat bread, drink coffee, etc, but I’m most impressed by the concept of garlic for breakfast.
I love garlic. Mr isn’t so keen, and was pretty adamant that I make something to go with it, in case it was awful, but as soon as I saw a recipe, I was thinking, “Yay, garlic! Bring it on!”.
This wonderful idea for a soup is called Lablabi, it is sold at street stalls, and it includes chickpeas, water, garlic, lemon juice, olive oil, harissa and bread, and sometime a sprinkling of corriander.
It was delicious! Even suspicious Mr was impressed, and had seconds. Stupidly easy to make, too. I can’t remember where I got this recipe, as I looked at a lot of them on the net, so I’ll post it below.
I also made cauliflower chackchouka, using the recipe from North African Cookery, although I added some couscous at the end because the sauce didn’t reduce as much as it should have, and I ran out of time to wait for it, as we both needed to rush out the door to our respective evening activities. It is a sort of stew, made from potato, cauliflower, tomato puree, onions, garlic, and mergues sausage (I substituted with good ol’ Sanitarium).
They were both really good dishes, however i have to say i preferred the Lablabi – garlic and lemon juice is always a winning combination for me. Next stop – vegan ‘meat’ balls.
- 1 cup cooked chickpeas (soaked over night, cooked and drained, or you could use the canned variety)
- 3-4 cloves of garlic, minced
- 2 tsp Harissa paste (or carraway powder, corriander powder, cumin and hot chilli)
- juice of half a lemon
- salt to taste
- 2 pieces day old bread
- 2 tbs fresh corriander
- 2 tsp olive oil
- Add the chickpeas, garlic and Harissa to a saucepan, cover with water, and bring to the boil. Reduce heat and simmer for 10 minutes.
- Break bread into small pieces and divide it and the corriander between two bowls. Drizzle with olive oil.
- Add lemon juice to the saucepan, and add salt to taste if necessary.
- Pour hot soup over the bread and oil, and serve immediately.