Lablabi Recipe

Sauté aromatics

Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown around the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add spices and tomato

Stir in the ground cumin, smoked paprika and crushed caraway (if using) and cook 30 seconds to bloom the spices. Add the tomato paste and stir, cooking 1 minute until it darkens slightly.

Combine chickpeas and stock

Add the cooked chickpeas and 4 cups of stock to the pot. Bring to a gentle simmer, stirring to combine and scrape any browned bits from the bottom. Reduce heat to low and simmer uncovered for 10–15 minutes to let flavors meld. Use the back of a spoon or a potato masher to lightly mash about one-third of the chickpeas for a slightly thickened broth. If you prefer a smoother texture, pulse 1 cup of the soup in a blender and return it (careful with hot liquid).

Season

Stir in the harissa paste, tomato-spiced chickpea mixture, lemon juice, salt and black pepper. Taste and adjust heat with more harissa or more lemon/salt as needed. Keep the soup warm on very low while you prepare garnishes.

Prepare bread

If the bread is not already stale, toss the torn bread pieces with 1 tablespoon extra-virgin olive oil and spread on a baking sheet. Toast in a 375°F (190°C) oven for 8–10 minutes, turning once, until crisp and golden. The bread will soak up the broth in the finished dish.

Poach or coddle eggs

To poach: bring a wide shallow saucepan of water plus 1 tablespoon white vinegar to a gentle simmer. Stir to create a gentle whirlpool, crack an egg into a small bowl and slip it into the water. Cook 3 minutes for a runny yolk or 4 minutes for slightly more set. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs. Alternatively, to coddle: place eggs in a heatproof bowl and pour 1 cup simmering broth over them, cover and let sit 4–5 minutes, then remove.

Finish and serve

Ladle hot lablabi into deep bowls (about 1 to 1 1/4 cups broth and chickpeas per serving). Add a handful (about 3/4 cup) of toasted bread pieces to each bowl so they soak slightly. Top each bowl with a poached egg. Drizzle with the remaining 1 tablespoon extra-virgin olive oil, scatter chopped cilantro or parsley and optional capers/preserved lemon. Offer extra harissa or red pepper flakes at the table. Serve immediately so the bread is softened but still textured.