Lablabi

Method20 steps · about 2 hr 15 min

1. 1

   Step 1: Soak the chickpeas in a large amount of water with baking soda (1 teaspoon) for 12 hours.

   Uses 2 cups dried chickpeas · 1 teaspoon baking soda

2. 2

   Step 2: After soaking, drain and rinse the chickpeas thoroughly.

   Uses soaked chickpeas

3. 3

   Step 3: Cook the chickpeas and two pressed cloves of garlic in 4 cups (1 liter) of water (4 cups), without salt, and over high heat for 15 minutes.

   Boil chickpeas · 15 minUses drained rinsed chickpeas · 2 pressed garlic cloves · 4 cups water (for cooking chickpeas)

4. 4

   Step 4: Reduce the heat to medium, cover and cook for 1 hour.

   Simmer chickpeas · 60 minUses chickpeas in cooking broth

5. 5

   Step 5: The chickpeas should be covered with about 2 inches (5cm) of water, so add water if necessary, during cooking, so that the chickpeas are always immersed in water. When cooking chickpeas, skim the white foam that may form.

   Uses cooking chickpeas · additional water as needed to keep chickpeas covered

6. 6

   Step 6: Cook until the chickpeas are tender.

   Uses cooking chickpeas

7. 7

   Step 7: Add salt to the chickpeas 5 minutes before the end of cooking.

   Uses Salt

8. 8

   Step 8: In a bowl, add the lemon juice, olive oil (3 tablespoons), remaining garlic, harissa (2 tablespoons), caraway (1 teaspoon) and half of the cumin. Add salt (1 teaspoon) and mix well with a whisk. Set aside.

   Uses juice of 1 lemon · 3 tablespoons olive oil · 2 remaining pressed garlic cloves · 2 tablespoons harissa · 1 teaspoon ground caraway · 1 teaspoon ground cumin · 1 teaspoon salt

9. 9

   Step 9: In a saucepan, bring 3 cups (750ml) of water (3 cups) with 3 tablespoons of vinegar to a boil.

   Uses 3 cups water (for poaching eggs) · 3 tablespoons white vinegar

10. 10

    Step 10: Break the eggs (4) in small saucers, taking care not to break the yolk. Set aside.

    Uses 4 eggs (at room temperature)

11. 11

    Step 11: When the water comes to a boil, give it a whirl with a fork or a whisk, with a circular motion (like a whirlpool).

    Uses vinegar poaching water

12. 12

    Step 12: Slide the eggs one at a time. The rotating movement allows the white to immediately wrap the yolk.

    Uses cracked eggs · swirling poaching water

13. 13

    Step 13: Poach for 3 to 4 minutes while keeping the water simmering.

    Poach eggs · 4 minUses poaching eggs

14. 14

    Step 14: Remove the egg with a slotted spoon and place in a bowl of ice water for 3 seconds to stop the cooking. Then, place on a cloth to drain.

    Uses poached eggs

15. 15

    Step 15: Season the poached eggs with salt about 2 minutes after cooking. Keep the eggs warm between two plates.

    Uses drained poached eggs · Salt

16. 16

    Step 16: In a deep dish or large bowl, place a few pieces of bread (4 slices).

    Uses 4 slices bread (a little stale)

17. 17

    Step 17: Laden over chickpeas with a little of the broth.

    Uses cooked chickpeas and broth

18. 18

    Step 18: Place a poached egg on top, as well as tuna (8 oz.) and olives.

    Uses seasoned poached eggs · 8 oz. canned tuna (optional) · Black and/or green olives (optional)

19. 19

    Step 19: Add 2 tablespoons of seasoning.

    Uses 2 tablespoons lemon-harissa seasoning per bowl

20. 20

    Step 20: Sprinkle with remaining cumin. Enjoy very hot.

    Uses remaining 1 teaspoon ground cumin