The majoub Family's Lablabi
(We call it Bean and Chicken Bowls)
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.
If using chicken, broil, grill or bake breasts with salt and pepper to taste. Pull apart or chop into small to medium pieces.
Constructing the bowls: Use a medium soup bowl. While the beans are cooking or chicken grilling, 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 bean bowls with the diced or shredded chicken, then top with 1 tsp of preserved lemons, 1 tsp of sun-dried tomatoes, 1 tsp of harissa, 1/4 tsp of ground cumin and a few capers. Finish each bowl with 1 tsp of extra virgin olive oil.
Dive in. Add more harissa, cumin, lemon, capers sundried tomatoes to taste. This little surprising dish will rock your world!!