Lablabi Tunisian chickpea soup with poached egg
Chickpeas in a lemony, garlicky cumin broth with a runny poached egg on top.
- Time35 min
- LevelEasy
- Costabout £1.39 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat half the oil in a large pan over a medium heat. Add the garlic, cumin, caraway and chilli flakes and stir for 1 minute, until it smells warm and toasty.
1 min - 2
Stir in the tomato purée for 30 seconds, then add the chickpeas.
- 3
Dissolve the stock cube in the boiling water, pour it in and simmer for 15 minutes. Mash a third of the chickpeas against the side of the pan to thicken the broth.
15 min - 4
Stir in the lemon juice and black pepper. Taste before adding salt.
- 5
Poach the eggs in a pan of barely simmering water for 3 minutes, until the whites are set and the yolks still runny.
3 min - 6
Ladle the soup into bowls, top each with an egg, a drizzle of the remaining oil and the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.