LABLABI

INGREDIENTS

• 500 gm dried Chickpeas, soaked overnight
• 2 L water
• 4 large Garlic cloves, peeled and halved
• 2 tbls Olive oil
• 150 gm Onion , chopped
• 2 tsp gnd Cumin
• 1 tbls Garlic , crushed
• 1 ½ tsp Salt
• 2 tbls Lemon juice
•  1 tsp Black pepper

METHOD

1. Drain and rinse the soaked Chickpeas, then transfer them to a pot, along with the water and Garlic cloves. Bring to a boil, lower the heat to a simmer, partially cover, and cook until the chickpeas are completely tender, an hour or longer
2. Place a medium pan over medium heat for about a minute, then add the Olive oil and swirl to coat the pan. Add the Onion and Cumin, and cook, stirring, for 7 mins, until the Onion becomes soft. Add the Garlic and 1 tsp of Salt, reduce the heat to low, and continue to cook for another 10 mins. Cover and cook over the lowest possible heat for 10 mins longer, then remove from the heat.
3. When the Chickpeas are very tender, add the Onion-Garlic mixture, scraping in as much as you can of whatever adhered to the pan. Collect the remaining parts by adding the Lemon juice to the pan and stirring it around, deglazing, then pouring all of this onto the Chickpeas as well. Taste to adjust the salt and grind in a generous amount of Black Pepper to taste. At this point, if you choose, you can puree some of the Chickpeas with an immersion blender.
4. Cover and let the soup simmer for another 10 mins or so before serving.
5. Sliced ripe tomatoes and Harissa on the side