Lablabi (Spicy Chickpea Soup)
A hearty, protein‑rich chickpea soup spiced with cumin and harissa, finished with a poached egg and fresh herbs – comforting yet light enough for everyday health‑focused meals.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Heat the olive oil in a large pot over medium heat, add the onion and garlic and sauté until translucent, about 3–4 minutes.
-
Step 2 of 6
Stir in the grated carrot, cumin, smoked paprika and harissa; cook for another minute until fragrant.
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Step 3 of 6
Add the diced tomatoes and cook down for 5 minutes, then pour in the vegetable broth and bring to a gentle boil.
-
Step 4 of 6
Add the chickpeas, reduce heat and simmer for 10 minutes, seasoning with salt and pepper; the soup should be thick and aromatic.
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Step 5 of 6
Create four small wells in the soup, crack an egg into each and cover the pot, cooking for 4–5 minutes until the whites set but yolks remain runny.
-
Step 6 of 6
Remove from heat, ladle into bowls, sprinkle with chopped cilantro and parsley, and serve with lemon wedges on the side.
Notes from the kitchen
If harissa is unavailable, substitute with a mix of 1 tsp paprika, ½ tsp cayenne and a splash of olive oil. Soup stores well refrigerated for 2 days; reheat gently and add a splash of water if thickened.
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