Lablabi Chickpea Bread Bowl

Garlicky cumin chickpea broth poured over torn bread with lemon and harissa-style chilli. Makes 3 servings.

50 min · Serves 3 · Vegan · ≈371 kcal per serving · ≈19 g protein

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Ingredients

• 200g dried chickpeas
• 120g wholemeal bread
• 5g cumin seeds
• 12g garlic
• 22g olive oil
• 35g lemon juice
• 8g fresh red chilli
• 4g salt
• 900ml water

Method

1. Soak dried chickpeas overnight, drain and simmer in fresh water 35 minutes until very tender; reserve broth.
2. Warm olive oil, cook crushed garlic and cumin 1 minute. Add chickpeas, 600 ml broth and salt; simmer 10 minutes.
3. Mash some chickpeas to thicken. Tear bread into bowls, ladle broth over, finish with lemon, olive oil and chilli paste made from extra chilli, garlic, cumin and oil.

Contains: gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.