Tunisian Chickpea Soup

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INGREDIENTS:
1 large onion
2 garlic cloves
1 carrot
1 stalk celery
500 g boiled chickpeas
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon harissa (chili pepper paste)
1 tablespoon tomato puree
2-3 tomatoes or 400 g canned peeled tomatoes
1 liter chicken stock
salt
black pepper
parsley
an egg for each serving

PREPARATION:
Peel the tomatoes and the carrot. Cut the onion, garlic, celery, carrot and the tomatoes into small cubes. Boil everything except the tomatoes in a little olive oil or sunflower oil in a deep frying pan. When the onion becomes soft add the cumin, coriander, harissa, the tomatoes and the tomato puree. Cook until the whole sauce becomes thick and then add the boiled chickpeas and the chicken stock. Cook at low temperature. Serve with a poached egg and fresh parsley. If you find poaching eggs difficult, put some plastic wrap in a cup, break the egg into it, form a small ball-shaped pack and put it into boiling water. After about 5 minutes it will be ready.

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You can also serve it without a poached egg:

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