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Lablabi Party: Tunisian Chickpeas + Toast
This is an exclusive recipe from Georgina Hayden's cookbook 'MEDesque': Everyday Recipes with Mediterranean Roots. Georgina is an award winning food writer, Sunday Times bestseller and "Sometimes on the telly!" (her words!).
"Traditionally, this would be a Tunisian breakfast. And if you think pulses are an odd choice for breakfast, just think of baked beans in a tin, but without the added sugar. It makes an incredible start to the ay, packed with protein. Here, I'm proposing it as an evening offering. You make a big pot of delicious flavoursome chickpeas and lay out a spread of accompaniments: pickles, olives, capers, boiled eggs. A big bowl of these chickpeas will always sort you out" - Georgina
Ingredients
2 jars Queen Chickpeas - with their bean stock
1 ciabatta or baguette (gluten-free, if needed)
2 tsp cumin seeds
1 tsp coriander seeds
Extra virgin olive oil
3 fat garlic cloves
1 tsp Aleppo pepper
1 tbsp harissa, plus more to serve
1 bunch of flat leaf parsley, finely chopped
½ bunch of coriander, finely chopped
1 bunch of spring onions, trimmed and finely sliced
120g baby spinach
2 lemons
To serve (optional)
Capers
Pitted olives
Pickles
Boiled eggs
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Directions
Preheat the oven to 220°C/200°C fan/gas mark 7.
Tear the ciabatta or baguette into 3–4cm chunks and spread out on a baking tray. Crush the cumin and coriander seeds in a mortar and pestle. Drizzle the bread with olive oil, sprinkle over most of the crushed spices, season well and toss together, massaging in the flavours. Spread into an even layer and bake for 8–10 minutes, until golden and evenly toasted. Set aside to cool.
Empty the chickpeas and their bean stock into a pan over a medium heat. Gently warm through for 5-6 minutes.
If you’re using tinned chickpeas, they will need more cooking time to soften. Cover them with 750ml water or stock and bring to the boil over a high heat. Reduce to a simmer and leave to gently bubble for 15 minutes while you get on with everything else.
Meanwhile, peel the garlic and place in the mortar with a good pinch of sea salt. Bash until creamy, then add the Aleppo pepper and crush in. Mix in the harissa and two tablespoons of extra virgin olive oil.
When the chickpeas are ready, stir in the garlic-harissa paste, baby spinach and most of the chopped herbs and spring onions. Squeeze in the juice of one lemon and season to taste.
Set up the table as a big spread: divide the toasted bread between serving bowls and place the leftover toasted spices in a small bowl alongside a jar of harissa, a bottle of extra virgin olive oil, and any extra toppings - capers, olives, pickles, boiled eggs. Ladle the hot, brothy chickpeas into each bowl, top with the remaining herbs and spring onions, and let everyone pimp their chickpeas as they wish.
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