Lablabi is a popular Iraqi chickpea broth that is commonly sold even in the streets.
All it is, is boiled re-hydrated chickpeas. Literally.
The consumer then can add flavorings as they like: lemon juice, hot sauce, a good grinding of pepper, or simply consume it as it is.Lablabi is usually made and enjoyed hot in the winter months, as it is a very warming and satisfying dish.
Truly, simplicity at its best.
2 cups dried chickpeas
8 cups water
2 tsp salt
In a large bowl, cover the dried chickpeas with excess cold or room temperature water for 24 hours.
The next day, discard the soaking water, and place the drained chickpeas in a pot with 8 cups of fresh cold or room temperature water.
Bring to a boil over high heat, skimming the scum as it forms.
Cover the pot and reduce heat to medium-low and simmer for 1 hour.
At this stage you may salt the lablabi and serve.