One-Pot Traditional Tunisian Lablabi
with Sorrel, Squash & Croutons
Cooking time
20 minutes
Servings
2/4
Calories
0 /serving
Lablabi, a traditional Tunisian stew, is built on a broth containing chickpeas, garlic, cumin and bread. These steaming bowlfuls have all that and more, with the addition of tart green sorrel, butternut squash and cherry tomatoes, all simmered in redolent ras el hanout spices.
We will send you:
- 200g Diced butternut squash
- 140g Cherry tomatoes
- 3 Garlic cloves
- 14g Sorrel
- 1 Shallot (or onion)
- 60ml Vegetable demi-glace
- 30ml Tomato paste
- 540ml Chickpeas (canned)
- 25g Croutons
- 15ml Ajvar (roasted red pepper spread)
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
0 g
Saturated Fat
0 g
Sodium
0 mg
Total Carb
0 g
Sugars
0 g
Protein
0 g
Preparation
Mise en place
- Halve, peel and mince the shallot.
- Mince the garlic.
- Pick the sorrel leaves off the stems; thinly slice the leaves.
- Drain and rinse the chickpeas.
Start the lablabi
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the squash and tomatoes. Cook, stirring occasionally, crushing the tomatoes slightly, 3 to 4 min., until beginning to soften.
- Add the garlic, shallot, red ras el hanout and S&P. Sauté, 1 to 2 min., until fragrant.
Finish the lablabi
- To the pot, add the tomato paste and sauté, 1 to 2 min., until dark red.
- Add the chickpeas, ajvar, demi-glace, ½ the sorrel, 1 ¼ cups water (double for 4 portions) and S&P.
- Simmer, stirring occasionally, 6 to 8 min., until slightly thickened.
- If the lablabi seems dry, gradually add ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the croutons between your bowls.
- Top with the lablabi.
- Garnish with the remaining sorrel. Bon appétit!
