Lablabi is a deeply comforting Tunisian chickpea soup, traditionally ladled over torn stale bread and personalized with lively toppings.
Dried chickpeas simmer until creamy-tender in a cumin-garlic broth, while bread thickens each bowl and harissa, lemon, egg, tuna, and capers add contrast.
Keep the broth generous when assembling; the bread absorbs liquid quickly as the bowl stands.
Serving Suggestions
Set out the toppings and let each person adjust the harissa, cumin, lemon, capers, tuna, and olive oil to taste.
Recipe Notes
Cook the chickpeas and broth up to three days ahead. Reheat gently and assemble with bread and toppings only when serving.
Tunisian Lablabi
Tunisian garlic-cumin chickpea soup over torn bread with egg, harissa, tuna, capers, lemon, and olive oil.
Ingredients
Equipment
Method
Cook the Chickpeas:
- Put the soaked chickpeas, water, and garlic in a large pot. Bring to a boil, skim once, then simmer partly covered for 70 to 90 minutes until very tender.
- Stir in the cumin and salt. Add hot water as needed to keep the broth loose and generous.
Prepare the Toppings:
- Cook the eggs to your preferred soft center, then peel them carefully.
- Divide the torn bread among six deep bowls. Arrange harissa, tuna, capers, olive oil, lemon, parsley, and extra cumin for serving.
Assemble:
- Ladle hot chickpeas and plenty of broth over each bowl of bread. Let stand for 1 minute.
- Top each bowl with an egg, harissa, tuna, capers, olive oil, parsley, cumin, and a squeeze of lemon. Serve immediately.
Nutrition
Notes
- The chickpeas should be very tender but still hold their shape.
- For a vegetarian bowl, omit the tuna and add extra capers and olive oil.
