Tunisian Lablabi

Step 1

Pour 1.5 cups water into a medium pot and set it over medium-high heat until you see large bubbles rapidly breaking the surface, about 3 minutes.

Step 2

Stir the harissa paste into the hot water using a wooden spoon until no clumps remain and the liquid is a uniform reddish-brown color, about 20 seconds.

Step 3

Add the minced garlic to the pot and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills your nose.

Step 4

Sprinkle the caraway seeds into the pot and stir once to coat them in the hot liquid, blooming the spices for 15 seconds.

Step 5

Pour the drained chickpeas into the pot and stir gently until they are coated in the harissa broth, about 10 seconds.

Step 6

Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, for 5 minutes until the chickpeas are warmed through.

Step 7

Add the torn bread pieces to the pot, stirring gently to distribute them evenly throughout the broth.

Step 8

Continue simmering for 2 minutes, stirring once halfway through, until the bread softens and begins to absorb the harissa broth and break into creamy pieces.

Step 9

Ladle the lablabi into two bowls, distributing bread, chickpeas, and broth evenly, and serve immediately while hot.