LES MOULINS MAHJOUB LABLABI

Ingredients:

• 2 cups dry chick peas, or 2-16 oz. cans cooked
• 4 to 6 cloves of garlic, minced
• 4 tsp Les Moulins Mahjoub Traditional Organic Harissa Spread
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp capers
• 4 tsp Les Moulins Mahjoub Natural Preserved Organic Lemons, rind only, small dice
• 4 tsp sun-dried tomatoes, small dice
• 4 tsp Les Moulins Mahjoub Organic Extra Virgin Olive Oil
• 4 slices day-old bread, broken into small pieces           

Instructions:

If using dried chickpeas, wash them and soak overnight. If using canned chickpeas, open the cans, rinse, and drain.  Put chickpeas and garlic into a large saucepan and cover with water.  Bring to a boil, add 1 tsp of salt, reduce heat, cover and simmer until tender. While the beans are cooking tear up one slice of bread into the bottom of each soup bowl.  When the beans are tender, ladle the beans with their cooking broth into the bowls.  Top each of the bowls with 1 tsp of preserved lemons, 1 tsp of sun-dried tomatoes, 1 tsp of harissa spread, ¼ tsp of ground cumin and a few capers.  Finish each bowl with 1 tsp of extra virgin olive oil.  Serves 4

Author: Les Moulins Mahjoub Family

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