Lablabi (Tunisian Chickpea Soup)
Local name: لبلابي
In short: Garlicky chickpea soup with cumin and harissa, poured over torn stale bread and finished with olive oil and lemon, a Tunisian winter breakfast. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Resting
- 8 h
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 465 kcal
Lablabi is the soup Tunisians eat for breakfast on cold mornings, ladled over chunks of stale bread in small bowls at stalls and cafes. Chickpeas simmer until very tender in a thin garlicky broth, then each bowl gets cumin, harissa, olive oil and lemon juice. Add a soft egg, capers or olives if you like. The soup is cheap, filling and quick to put together once the chickpeas are cooked.
Instructions
- Put the chickpeas, water and 2 whole garlic cloves in a pot and bring to a boil. Skim off the foam, then partly cover and simmer for 60 to 75 minutes until the chickpeas are completely tender.
- Add the salt for the last 10 minutes. Top up with hot water if the level falls below the chickpeas.
- Crush the remaining 4 garlic cloves with a pinch of salt. Mix with the cumin, harissa and 2 tbsp of the oil to make a paste.
- Stir half the paste into the pot. Crush a ladleful of chickpeas against the side of the pot with a spoon to thicken the broth slightly, then simmer for 5 minutes.
- Divide the torn bread between 4 deep bowls and ladle the hot chickpeas and broth over it. Let it soak for 1 minute.
- Top each bowl with a spoonful of the remaining paste, a squeeze of lemon and a drizzle of the remaining oil. Add the optional toppings and serve with extra harissa.
Tips
- In a hurry, use two 400 g (14 oz) cans of chickpeas with 750 ml (3 cups) water and simmer for 15 minutes with the whole garlic. The broth will be lighter but still good.
- Day-old bread works better than fresh because it soaks up broth without dissolving. Toast fresh bread briefly in a dry pan if that is all you have.
Questions and answers
Is lablabi vegan?
The base soup is: chickpeas, garlic, spices, olive oil and bread. Skip the traditional soft-boiled egg to keep it vegan.
Can I make lablabi ahead?
Cook the chickpeas and broth up to 4 days ahead and keep them in the fridge, then reheat and pour over fresh bread when serving. Do not store the soup with bread, which turns mushy.
How spicy is lablabi?
It depends on the harissa. Most cooks add a teaspoon to the pot and let each person add more at the table, so it is easy to keep mild.
How long does it take to make Lablabi (Tunisian Chickpea Soup)?
About 1 h 45 min in total: 15 min of preparation and 1 h 30 min of cooking.
How many calories are in Lablabi (Tunisian Chickpea Soup)?
About 465 kcal per serving, with 17 g of protein, 58 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 465 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 58 g |
| Fat | 18 g |
| Fiber | 12 g |
| Sugar | 5 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
