📝 About This Recipe
Leblebi is Tunisia’s soul-warming answer to the breakfast bowl, a hearty and aromatic chickpea stew that is as much an experience as it is a meal. Built on a foundation of tender, cumin-scented legumes and crusty day-old bread, it is customized at the table with a vibrant array of North African staples like fiery harissa, briny capers, and a perfectly poached egg. This dish is a masterclass in texture and bold, sun-drenched flavors that will transport your senses to the bustling streets of Tunis.
🥗 Ingredients
The Chickpea Base
- 2 cups Dried chickpeas (soaked overnight in plenty of water)
- 1/2 teaspoon Baking soda (added to soaking water to soften skins)
- 8 cups Water (for boiling)
- 6 pieces Garlic cloves (whole, peeled)
- 2 tablespoons Ground cumin (freshly ground if possible)
- 1.5 teaspoons Kosher salt (or to taste)
The Foundation
- 1 loaf Day-old crusty bread (baguette or sourdough, torn into bite-sized chunks)
The Essential Toppings
- 3-4 tablespoons Harissa paste (adjust based on heat preference)
- 1/2 cup Extra virgin olive oil (high quality Tunisian oil preferred)
- 1 can Canned tuna in oil (drained and flaked)
- 2 tablespoons Capers (drained)
- 1/2 piece Preserved lemon (finely minced skin only)
- 4-6 pieces Eggs (one per person, soft-poached or soft-boiled)
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 cup Black olives (pitted and halved)
- 2 pieces Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly under cold water to remove the baking soda residue.
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2
In a large heavy-bottomed pot or Dutch oven, combine the chickpeas, 8 cups of fresh water, and the whole garlic cloves. 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 clean, clear broth.
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4
Reduce the heat to medium-low, partially cover, and simmer for 60-90 minutes. The chickpeas should be very tender and 'creamy' when pressed, but not falling apart.
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5
While the chickpeas cook, prepare your toppings. Place the harissa, tuna, capers, olives, and parsley in individual small bowls for assembly.
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6
When the chickpeas are tender, stir in the ground cumin and salt. Let it simmer for another 10 minutes to allow the spices to penetrate the legumes.
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7
If using soft-poached eggs, poach them in a separate pan of simmering water for 3 minutes until the whites are set but yolks remain runny. Alternatively, you can drop the eggs directly into the simmering chickpea pot for the last 3 minutes for a more rustic approach.
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8
Prepare the serving bowls by filling the bottom of each with a generous handful of the torn, dry bread chunks.
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9
Ladle the hot chickpeas and a good amount of their flavorful cooking broth over the bread. The bread should soak up the liquid and become soft but not mushy.
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10
Place one poached egg in the center of each bowl.
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11
Allow each guest to customize their bowl by drizzling olive oil and adding harissa, tuna, capers, olives, and preserved lemon.
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12
Finish with a final dusting of cumin, a sprinkle of fresh parsley, and a vigorous squeeze of fresh lemon juice.
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13
To eat, use a spoon to break the egg yolk and stir the toppings into the broth, creating a rich, creamy, and spicy mélange.
💡 Chef's Tips
Always use dried chickpeas rather than canned for the authentic texture and essential cooking liquor. If the broth reduces too much, add a little boiling water; the dish should be soupy, not dry. For the best flavor, toast your cumin seeds in a dry pan before grinding them. Don't skip the day-old bread; fresh bread will disintegrate too quickly, while stale bread provides the perfect structural soak. Adjust the harissa carefully; it’s easier to add more heat later than to cool down a bowl that is too spicy.
🍽️ Serving Suggestions
Serve with a side of crunchy pickled turnips or wild cucumbers for extra acidity. Pair with a glass of strong, hot Tunisian mint tea to cleanse the palate after the spicy meal. A small side dish of extra harissa mixed with olive oil is great for those who want maximum heat. Traditionally eaten as a breakfast or lunch, but makes a fantastic, filling winter dinner. Serve with extra lemon wedges on the side to brighten the earthy flavors of the cumin.