Lablabi is a Tunisian dish with chickpeas that is a bit in between a soup and a stew . This spicy-spicy dish is normally eaten as breakfast , but I imagine that is not for everyone. Fortunately, it is also very tasty at other times. Compared to the breakfast that is common here, it will take some getting used to, but at the same time I can also imagine that this is perfect after a heavy evening.

Almost all recipes for Lablabi use dried chickpeas that has been soaked overnight. The cooking liquid gives a distinctive flavor to the dish and also makes it bind a bit more. This recipe used as a shortcut chickpeas from can. Unlike many other dishes, you don't drain them but use the liquid (aquafaba) to soak the peas cook. Not traditional, but easy for when you forgot to soak the chickpeas .

Tips

• Do you want to use dried chickpeas ? Then soak those 12 hours in advance with some baking soda or salt. Drain them the next day, put them in the pan and cook them in a small layer water in 45-60 minutes until tender
• There are different types of harissa that can vary quite a bit in sharpness. I used rose harissa, which is quite mild and of which you use a little less quick too much. Regular harissa can be quite sharp, so taste well to make sure it doesn't overpower it
• Make the soup extra filling by adding a few spoonfuls of cooked brown rice