Lablabi (Tunisian Chickpea Soup)

cooking.nytimes.com

There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It’s earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end. —Melissa Clark

subheading: For the Crispy Chickpeas:

1¾ cup cooked chickpeas, or 1 (15-ounce) can chickpeas, drained and rinsed

2 teaspoons extra-virgin olive oil

½ teaspoon kosher salt, plus more to taste

1 teaspoon za’atar, plus more to taste

subheading: For the Soup:

1½ cups dried chickpeas, soaked overnight and drained

¼ cup plus 3 tablespoons extra-virgin olive oil, plus more for serving

2 bay leaves

1½ teaspoon kosher salt, plus more to taste

½ loaf hearty rustic bread (about 8 ounces)

1 cup chopped onion, from 1 medium onion

6 garlic cloves, minced or finely grated

1 tablespoon ground cumin, plus more for serving

1 tablespoon tomato paste

1 tablespoon harissa paste, plus more for serving

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon zest, for serving

½ cup chopped flat-leaf parsley, for serving

Directions at cooking.nytimes.com

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