Lablabi Tunisian Chickpea Soup

Jazzed up with a variety of toppings, it’s a great vegetarian dinner for when you crave something exotic. I first came across Lablabi quite by accident when I was researching Harira for GypsyPlate. It’s another great North African soup that uses chickpeas, be sure to check it out while you’re here!

What is Lablabi?

Lablabi is a traditional Tunisian dish made primarily of chickpeas, enriched with harissa, garlic, cumin, and olive oil, and often brightened with the addition of lemon or lime juice. The dish is unique for its toppings and the way it’s served. Traditionally, lablabi is poured over chunks of stale bread, transforming it into a hearty, stew-like meal. Toppings vary but can include boiled eggs, capers, and even canned tuna. This dish is not only a staple in Tunisian homes, but is also a popular street food, especially during the winter months. It was originally a breakfast dish, but nowadays it’s eaten any time of the day.

Ingredients Needed

Chickpeas – I use canned chickpeas for lablabi. If you prefer to use dried, check further down the post for instructions on how to prep them. Onion – Diced. Garlic – Always freshly minced. Harissa paste – This is a North African condiment made of chili peppers. I see it in the international section of my local supermarket, but I prefer our homemade Harissa. Spices – Cumin powder, coriander powder and salt. Bread – I prefer to use slightly stale bread, as it gives a heartier texture than fresh. Toppings – These can vary. Today I am using soft boiled eggs, pickles, capers, cilantro, parsley, scallion, more harissa, lime wedges, a little dusting of more cumin, and a good douse of extra virgin olive oil. Olives and canned tuna are also quite common.

Easy Lablabi Recipe

First, I heat extra virgin olive oil in a soup pot, then sauté the onion for about 5 minutes. I toss in the garlic and cook for another minute. Next I start building the flavors by adding cumin, coriander, harissa paste, and salt. I let that cook for a couple of minutes more, then add in the chickpeas, along with their canning liquids, and 3 cups of water. I bring the mixture to a boil, then lower the heat and simmer for about 30 minutes, covered. The goal here is to get the chickpeas really soft. I recommend Goya brand, because they start out more tender than others. Once they’re soft, I remove about 2 cups of chickpeas from the soup to a plate and smash them to a rough consistency. I add these smashed chickpeas back to the soup pot, which makes the soup creamy and a little thick. I give it a taste and adjust for salt and harissa paste, then cook for 5 more minutes. To serve, I tear the bread into bite-sized chunks and place it in the bottom of bowls, ladle in the chickpea soup. Finally, I top it up with all the toppings.

How to Use Dried Chickpeas

You can make lablabi with dried chickpeas as well. It’s really not any harder, it just takes longer. First, you need to soak the chickpeas overnight, covered in at least a couple of inches of water. Soak them overnight, then drain them in a colander. From there, you can just follow the same recipe, but add an extra ½ to 1 cup of water and increase the simmering time by about an hour (this will vary based on the size of the chickpeas and how old they are). Try my easy Lablabi recipe the next time you’re looking for some new flavors in your soup bowl. If you like it, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.