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Tunisian Lablabi
Time
Prep Time
1d
Total Time
1d20mins
Active Time
20mins
Yield
6servings
MATERIALS
2cupschickpeas
3 tablespoons1938 Extra Virgin Olive Oil
1teaspoongarlic
1egg
Stale bread
Canned tuna
Pickled turnip, beets, and carrots
Capers
Olives
1Tablespooncumin
1Tablespoonharissa
INSTRUCTIONS
The night before, let the dried chickpeas soak in water.
The next day, drain the chickpeas and then place in a large pot with new water covering the chickpeas. Add 3 tablespoons of 1938 EVOO and 1 teaspoon of garlic. Simmer until tender for 1 to 2 hours. Add water if necessary to keep chickpeas covered.
Skip steps 1 and 2 if using canned cooked chickpeas, but replace the liquid they are in with fresh water or stock.
When chickpeas are hot, mix with stale bread, egg, pickled turnip and carrots and beets, canned tuna, capers, olives, one tablespoon of cumin, one tablespoon of harissa, and drizzle with more 1938 EVOO at the end.