Lablabi (chickpea soup) is sold by Tunisian street vendors. To make a facsimile, we followed - pretty much - the recipe in "Mediterranean Street Food" by Anissa Helou. It's wonderful!! (Both the book and the soup...).
Harissa is a key ingredient in this soup. (See more photos of harissa.)
We drizzled olive oil on bread and toasted it in the oven til golden and crispy. The soup was then ladled overtop. A squeeze of lemon and spoonful of harissa in the center completed the dish. What a great way to use up day-old bread!
There was a little soup left so we cubed the bread and fried it in olive oil - to make sure the bread didn't turn immediately to mush.
It doesn't look quite as pretty as with the larger croutons. But it tasted just as wonderful.
