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Tunisian lablabi chickpea and bread soup with egg, harissa, tuna, capers, and olive oil.

Tunisian Lablabi

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Tunisian garlic-cumin chickpea soup over torn bread with egg, harissa, tuna, capers, lemon, and olive oil.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Soaking 8 minutes
Total Time 1 hour 55 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Tunisian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chickpea Soup
  • 2 cups dried chickpeas soaked overnight and drained
  • 8 cups water plus more as needed
  • 6 cloves garlic lightly crushed
  • 2 tsp ground cumin plus more for serving
  • 2 tsp fine salt plus more to taste
Bowls and Toppings
  • 8 oz day-old baguette torn into irregular bite-size pieces
  • 6 large eggs soft-boiled or poached
  • 6 tbsp harissa or to taste
  • 5 oz oil-packed tuna drained into compact flakes
  • 3 tbsp capers drained
  • 6 tbsp extra-virgin olive oil
  • 2 large lemons cut into wedges
  • 1/2 cup flat-leaf parsley roughly chopped

Equipment

  • Large pot with lid
  • Six deep serving bowls
  • Slotted spoon
  • Small saucepan
  • Chef’s knife

Method
 

Cook the Chickpeas:
  1. 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.
  2. Stir in the cumin and salt. Add hot water as needed to keep the broth loose and generous.
Prepare the Toppings:
  1. Cook the eggs to your preferred soft center, then peel them carefully.
  2. Divide the torn bread among six deep bowls. Arrange harissa, tuna, capers, olive oil, lemon, parsley, and extra cumin for serving.
Assemble:
  1. Ladle hot chickpeas and plenty of broth over each bowl of bread. Let stand for 1 minute.
  2. Top each bowl with an egg, harissa, tuna, capers, olive oil, parsley, cumin, and a squeeze of lemon. Serve immediately.

Nutrition

Calories: 590kcalCarbohydrates: 75gProtein: 27gFat: 22gSaturated Fat: 4gCholesterol: 195mgSodium: 980mgFiber: 14gSugar: 8g

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.