📝 About This Recipe
Lablabi is Tunisia’s ultimate comfort food, a rustic and deeply flavorful chickpea stew traditionally eaten for breakfast or lunch in the bustling medinas. This dish is a sensory explosion, layering nutty chickpeas and a rich, cumin-scented broth over torn pieces of crusty, day-old bread. What makes it truly special is its customizable nature, allowing each diner to adjust the heat of the harissa and the richness of the olive oil to their personal perfection.
🥗 Ingredients
The Chickpea Base
- 500 grams Dried chickpeas (soaked overnight in water with a pinch of baking soda)
- 2.5 liters Water (fresh filtered water for cooking)
- 6-8 pieces Garlic cloves (whole, lightly smashed)
- 2 tablespoons Ground cumin (freshly ground for best aroma)
- 2 teaspoons Salt (adjust to taste)
The Foundation
- 1 loaf Day-old crusty bread (Italian or French style, torn into bite-sized chunks)
Essential Toppings & Condiments
- 3-4 tablespoons Harissa paste (Tunisian style, adjusted for heat preference)
- 1/2 cup Extra virgin olive oil (high quality, for drizzling)
- 160 grams Canned tuna in oil (drained and flaked)
- 1/2 piece Preserved lemon (finely chopped pulp and rind)
- 2 tablespoons Capers (rinsed)
- 1/2 cup Black olives (pitted and halved)
- 4-6 pieces Eggs (soft-poached or soft-boiled)
- 1/2 bunch Fresh parsley (finely chopped)
- 2 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly under cold running water to remove the baking soda residue.
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2
In a large heavy-bottomed pot, combine the chickpeas, smashed garlic cloves, and 2.5 liters of fresh water. Bring to a rolling boil over high heat.
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3
Once boiling, use a slotted spoon to skim off any white foam that rises to the surface. This ensures a clear, clean-tasting broth.
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4
Reduce the heat to low, cover partially, and simmer for 60-90 minutes. The chickpeas are ready when they are buttery soft and can be easily mashed between two fingers.
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5
Stir in the ground cumin and salt. Continue to simmer for another 10 minutes to allow the flavors to penetrate the legumes.
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6
While the broth finishes, prepare your bowls. Tear the stale bread into small, bite-sized pieces and distribute them evenly among 4 to 6 deep bowls.
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7
Ladle the hot chickpeas and a generous amount of their cooking broth over the bread. The bread should be mostly submerged so it can absorb the flavorful liquid.
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8
Add a dollop of harissa to each bowl. The amount depends on your spice tolerance; start with a teaspoon and go from there.
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9
Place one soft-poached or soft-boiled egg in the center of each bowl. When broken, the yolk will create a creamy sauce with the broth.
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10
Top the stew with flaked tuna, chopped preserved lemons, capers, and olives.
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11
Drizzle each bowl generously with extra virgin olive oil and a squeeze of fresh lemon juice.
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12
Finish with a sprinkle of fresh parsley and an extra pinch of cumin. Serve immediately while piping hot, encouraging guests to stir everything together.
💡 Chef's Tips
Always use dried chickpeas; canned ones lack the starch necessary to create the signature silky broth. Do not salt the chickpeas until they are fully tender, as salt can toughen the skins during the long simmer. Stale, crusty bread is essential—fresh bread will turn into mush rather than holding its texture in the broth. If the broth reduces too much, add a little boiling water; you want a soup-like consistency, not a thick paste. For a vegetarian version, simply omit the tuna and eggs, and add more olives and preserved lemons for umami.
🍽️ Serving Suggestions
Serve with a side of extra Harissa for those who crave more heat. Pair with a refreshing glass of Tunisian mint tea to cleanse the palate after the spicy meal. A side of pickled turnips or crunchy radishes provides a nice textural contrast. Enjoy as a hearty weekend brunch, the traditional way it is consumed in Tunis.