Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Soup
Bowls
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Simmer · About 25 min
- Cook 800 g cooked chickpeas, 1200 ml vegetable stock, 20 g garlic, crushed, 2 tsp cumin, ½ tsp salt gently 25 minutes; mash a few chickpeas to thicken.
Prepare · About 5 min
- Divide bread and harissa from 250 g stale bread, torn, 30 g harissa, 40 ml olive oil, 40 ml lemon juice among bowls.
Serve · About 5 min
- Ladle hot soup over bread, add olive oil and lemon and mix.
Check: The chickpeas are fully tender and the bread softens in the hot broth.
Tips
- Stale bread absorbs the chickpea broth without dissolving immediately.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use mild harissa or reduce it if sensitive to chili.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Lablabi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Lablabi?
Stale bread absorbs the chickpea broth without dissolving immediately.
What can I substitute in Lablabi?
Use mild harissa or reduce it if sensitive to chili.
Can I prepare Lablabi ahead?
Prepare the measured ingredients for Lablabi one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
