Ein bisschen Tunis-Feeling am Frühstückstisch kann man sich schon mal gönnen. Versionen des tunesischen Breakfast-Klassikers gibt es wie Sand am Meer. Hier mal nicht als dickflüssige Suppe und ohne angeröstete Tomaten, dafür mit pochiertem Ei. – Lecker war’s!
Quelle: Emily Elyse Miller Breakfast – The cookbook
Fotos: Haarala Hamilton
Preis: 45,– €
Leblebi, a Tunisian breakfast staple, is a stew of chickpeas and stale bread (torn and nestled in the stew), served in a glazed clay bowl. It can be customized with garnishes, such as poached eggs, capers, raw onions, cilantro, parsley, tuna, and a drizzle of olive oil.
Ingredients (serves: 2–4):
1 cup (200 g) dried chickpeas (see Note), soaked for at least 4 hours and drained
Salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon harissa, or to taste
1 tablespoon lemon juice
2 cups (70 g) torn stale bread
2 Poached Eggs (page 15)
For serving (optional):
Capers
Chopped onions
Cilantro (coriander) leaves
Parsley leaves
Canned tuna
Olive oil, for drizzling
Preparation:
Make the stew:
In a medium saucepan, combine the chickpeas and 4 cups (950 ml/32 fl oz) water and bring to a boil over high heat. Season with salt to taste, reduce to a simmer, and cook the chickpeas until tender, about 1 hour. Drain, reserving 1 tablespoon liquid, and return the chickpeas to the saucepan.
In a medium frying pan, heat the oil over medium heat. Add the onion, season with salt, and cook until soft and translucent, about 5 minutes. Stir in the garlic, sprinkle the cumin over everything, and stir to coat. Season with more salt and pepper to taste. Add the reserved chickpea cooking liquid or 1 tablespoon water and cook, scraping up any browned bits.
Transfer the onion-garlic mixture to the saucepan of chickpeas. Stir in the harissa. Remove from the heat and stir in the lemon juice.
To serve:
Place torn bread in a bowl and pour the chickpea mixture on top to soak the bread. Top with the poached eggs. If desired, serve with an assortment of capers, raw onions, cilantro, parsley, tuna, and a drizzle of olive oil.
Note: You can make this with 1 ½ to 2 cups (245 to 330g) canned chickpeas, liquid reserved from the can. Omit the first step. Saute the onion/garlic mixture as directed. Place the chickpeas in a saucepan and add the onion/garlic mixture and 2 cups (475 ml/16 fl oz) water. Simmer uncovered for 15–20 minutes to reduce the water by half. Stir in the harissa. Remove from the heat and stir in the lemon juice. Using canned chickpeas will cut the prep time by 4 hours and the cook time by 50 minutes.
Preparation time: 10 minutes, plus 4 hours soaking time
Cooking time: 1 hour 10 minutes
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