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Lablabi (Tunisian Chickpea Soup)

cooking.nytimes.com
  • 150 minutes
  • Serves 8

INGREDIENTS

15 oz

chickpeas

2 tsp

olive oil

1/2 tsp

kosher salt

1 tsp

za'atar

1 1/2 cups

chickpeas

1/4 cup

olive oil

2

bay leaves

1 1/2 tsp

kosher salt

8 oz

rustic bread

1 cup

onion

6

garlic cloves

1 tbsp

ground cumin

1 tbsp

tomato paste

1 tbsp

harissa paste

3 tbsp

lemon juice

1 tbsp

lemon zest

1/2 cup

flat-leaf parsley