Lablabi (Tunisian breakfast)

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Tunisian breakfast

  • 250g/9oz dried chickpeas
  • 1 garlic bulb, cut through the middle
  • few fresh thyme sprigs
  • 1 red chilli
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1 brown onion, cut into quarters
  • 2 celery sticks, roughly chopped
  • 500ml/18fl oz chicken stock
  • 2 tbsp good quality olive oil, to taste
  • salt and freshly ground black pepper

For the garnish

  • 2 free-range eggs
  • 1 tbsp white wine vinegar
  • 4 slices baguette
  • 1 garlic clove, cut in half
  • olive oil, for drizzling
  • ½ tsp mixed cumin and caraway seeds
  • 1 tbsp mild rose harissa paste
  • 4 sundried tomatoes, rehydrated in boiling water if necessary
  • 1 small handful fresh flatleaf parsley, roughly chopped
  • 1 lemon, zest and juice
  • pinch flaked sea salt
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