📝 About This Recipe
Lablabi is Tunisia's beloved soul food, a rustic and deeply flavorful chickpea soup traditionally enjoyed as a hearty breakfast or lunch. It features tender chickpeas swimming in a cumin-scented broth, poured over torn pieces of crusty, day-old bread that soak up the savory liquid. Topped with a spicy kick of harissa, a silky poached egg, and briny tuna, this dish is a masterclass in Maghrebi texture and bold, aromatic spices.
🥗 Ingredients
The Chickpea Base
- 500 grams Dried Chickpeas (soaked overnight in plenty of water)
- 2.5 liters Water (fresh water for boiling)
- 1/2 teaspoon Baking Soda (to soften the chickpeas during soaking)
- 6 pieces Garlic Cloves (minced)
- 2 tablespoons Ground Cumin (freshly ground is best)
- to taste Salt (add only once chickpeas are soft)
The Foundation and Body
- 2-3 cups Stale Crusty Bread (baguette or sourdough, torn into bite-sized chunks)
- 1/4 cup Extra Virgin Olive Oil (high quality Tunisian oil if available)
- 2-3 tablespoons Harissa Paste (adjust based on heat preference)
Traditional Toppings
- 4-6 pieces Eggs (soft-poached or soft-boiled)
- 160 grams Canned Tuna (drained, flaked)
- 2 tablespoons Capers (drained)
- 1/2 piece Preserved Lemon (finely chopped peel)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 cup Black Olives (pitted and sliced)
👨🍳 Instructions
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1
Drain the chickpeas that have been soaking overnight with baking soda. Rinse them thoroughly under cold running water.
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2
In a large heavy-bottomed pot, add the chickpeas and 2.5 liters of fresh water. Bring to a boil over high heat.
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3
Once boiling, skim off any white foam that rises to the surface. Reduce the heat to medium-low, cover partially, and simmer for 60-75 minutes until the chickpeas are very tender and start to slightly fall apart.
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4
While the chickpeas cook, prepare your toppings. Soft-poach your eggs in a separate pan of simmering water for 3 minutes, or soft-boil them for 6 minutes, then set aside.
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5
Once the chickpeas are tender, add the minced garlic and ground cumin to the pot. Stir well and let simmer for another 10 minutes to infuse the flavors.
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6
Season the broth with salt to taste. It should be savory and fragrant with cumin.
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7
Prepare the serving bowls by placing a generous handful of torn stale bread at the bottom of each bowl.
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8
Ladle a generous amount of hot chickpeas and their cooking broth over the bread. The bread should be mostly submerged so it can soften and absorb the liquid.
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9
Add a dollop of harissa to the center of each bowl. Use more if you enjoy a spicy kick.
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10
Place one soft-poached egg on top of each bowl. When broken, the yolk will create a creamy sauce with the broth.
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11
Scatter the flaked tuna, capers, olives, and chopped preserved lemon over the top.
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12
Drizzle each bowl with a generous tablespoon of extra virgin olive oil and a final sprinkle of cumin and fresh parsley.
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13
Serve immediately while steaming hot, encouraging guests to mix the ingredients together into a thick, chunky porridge-like consistency.
💡 Chef's Tips
Always use dried chickpeas rather than canned for the authentic texture and flavorful broth. Never salt the chickpeas until they are fully cooked, as salt can prevent them from softening properly. The bread must be stale or toasted; fresh bread will turn into a gummy paste rather than absorbing the broth. Adjust the cumin levels at the very end; cumin can turn bitter if boiled too vigorously for hours. If you want a thicker soup, mash a small handful of the cooked chickpeas against the side of the pot before serving.
🍽️ Serving Suggestions
Serve with a side of extra harissa for those who want more heat. Pair with a glass of refreshing mint tea to balance the spicy and savory notes. Accompany with a plate of fresh radishes and spring onions for a crunchy contrast. A side of pickled turnips or 'torshi' adds a wonderful acidity to the meal. Finish the meal with a few dates or a piece of baklava for a traditional touch.