Lablabi (Tunisian Chickpea Soup) with Dairy-Free Yogurt

Ingredients

• 1 cup Dried Chickpeas
• 6 cups Water
• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Ground Cumin
• 1 tbsp Harissa Paste
• 2 tbsp Lemon Juice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Dairy-Free Yogurt
• 2 tbsp Cilantro

Instructions

1. 1Drain the 1 cup of soaked chickpeas and transfer them to a large heavy-bottomed pot. Add the 6 cups of water to the pot, bring it to a rolling boil over high heat, then reduce the heat to low (185-205°F / 85-96°C) and simmer for 30-40 minutes, until the chickpeas are tender when squeezed.
2. 2While the chickpeas simmer, peel and finely dice the 1 medium onion, and peel and mince the 3 cloves of garlic. Heat the 2 tbsp of olive oil in a 10-inch skillet over medium heat (300-325°F / 150-160°C), then add the diced 1 medium onion and minced 3 cloves of garlic to the skillet. Sauté for 5 minutes, stirring occasionally, until the onion is translucent and softened.
3. 3Stir the 1 tsp of ground cumin and 1 tbsp of harissa paste into the softened onion and garlic mixture in the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Carefully transfer the sautéed mixture from the skillet into the large pot with the simmering chickpeas. Stir in the 2 tbsp of lemon juice, 1 tsp of salt, and 0.5 tsp of black pepper. Continue to simmer the soup over low heat for another 10 minutes, allowing the flavors to meld and deepen, with the soup gently bubbling.
5. 5Ladle the hot Lablabi into individual serving bowls. Top each serving with a dollop of the 0.5 cup dairy-free yogurt (divided among servings) and a sprinkle of the 2 tbsp cilantro.

Substitutions

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