Tunisian lablabi is a warming chickpea soup from Tunisia, seasoned with cumin, garlic, lemon, and harissa and traditionally spooned over pieces of bread. This practical version uses canned chickpeas for a weeknight-friendly cooking time, while keeping the bold, customizable broth and bread-at-the-bottom serving style that make the dish so satisfying.
Ingredients
- 2 cans chickpeas, 15 oz (425 g) each, drained and rinsed; about 3 cups (510 g) drained
- 5 cups (1.2 L) low-sodium vegetable broth or water
- 1 tablespoon (15 ml) olive oil, plus more for serving
- 1 small yellow onion, about 1 cup (150 g) finely chopped
- 4 garlic cloves, finely chopped or grated, about 1 tablespoon (15 g)
- 2 teaspoons (6 g) cumin seeds, lightly crushed, or 1½ teaspoons (3 g) ground cumin
- 1 bay leaf
- 1 teaspoon (6 g) fine salt, plus more to taste; use less if your broth is salty
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
- 4 tablespoons (60 g) Tunisian harissa, or another harissa to taste, served at the table
- 8 oz (225 g) sturdy day-old bread, torn into bite-size pieces
- ¼ cup (15 g) chopped flat-leaf parsley, for serving
- 2 tablespoons (20 g) capers, drained, optional
Instructions
- Prepare the toppings and bread. Chop the onion, garlic, and parsley, and cut or tear the bread into bite-size pieces. Set the harissa, capers, and lemon wedges near the table so everyone can season their own bowl. Day-old country bread or a firm baguette holds its shape better than soft sandwich bread.
- Build the aromatic base. Set a medium Dutch oven or heavy saucepan over medium heat and add the olive oil. When it is warm, add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent but not browned. Add the garlic and crushed cumin seeds and stir for about 30 seconds, just until fragrant. If using ground cumin, add it now and stir briefly; it can scorch if left on the hot pan for long.
- Simmer the chickpeas. Add the drained chickpeas, broth or water, bay leaf, salt, and black pepper. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 20 minutes, stirring once or twice. The chickpeas are already cooked, so this simmer is mainly to let them absorb the garlic and cumin flavors. If the surface bubbles vigorously, lower the heat to prevent the chickpeas from breaking apart.
- Thicken and season the broth. Remove the bay leaf. Use a potato masher to crush about ½ cup (85 g) of chickpeas against the side of the pot, or briefly pulse an immersion blender once or twice. This releases some starch and gives the broth a little body without turning the soup into a purée. Stir in the lemon juice, taste, and adjust the salt and pepper. Add a splash of hot water if the broth tastes too concentrated.
- Warm the bread, if you like. For bread that stays chewy rather than crunchy, put the pieces in the bottom of the serving bowls and ladle a little hot broth over them. Let them sit for about 1 minute while you finish the table. If you prefer more texture, keep the bread separate and add it just before eating. There is no need to toast it unless you specifically want a crisp contrast.
- Assemble and serve. Divide the bread among four bowls. Spoon chickpeas and plenty of broth over each portion, then finish with parsley, a drizzle of olive oil, and capers if using. Offer harissa and lemon wedges at the table. Stir a small amount of harissa into each bowl first, taste, and add more gradually; its heat and saltiness vary by brand and style.
Tips
- Choose the bread for the texture you want. A rustic loaf, baguette, or other firm bread gives the most substantial base. Stale bread absorbs broth without instantly dissolving. Fresh soft bread still works, but add it to the bowls immediately before serving or leave it on the side so it does not become mushy.
- Adjust harissa at the bowl, not in the pot. Harissa can range from mellow and fragrant to very hot, and some versions are notably salty. Keeping it separate lets each person control the heat and makes the soup easier to season accurately. If your harissa is mild, add more; if it is fiery, begin with a small dab.
- Use dried chickpeas only if you plan ahead. For a more from-scratch batch, soak 1 cup (200 g) dried chickpeas in plenty of water for 8 to 12 hours, then drain and simmer them in fresh water until tender, usually 60 to 90 minutes depending on their age. Use the cooked chickpeas and some of their cooking liquid in place of the canned chickpeas and broth. That longer soaking and cooking time is not included in the recipe’s 50-minute total.
- Keep the simmer gentle. A hard boil can split the canned chickpeas and evaporate the broth too quickly. If the soup gets thicker than you like, stir in hot water a little at a time. If it seems thin, mash a few more chickpeas and give the pot another couple of minutes at a gentle simmer.
Serving Suggestions
Lablabi is often served as a complete, casual meal because the chickpeas, broth, and bread make a hearty bowl. Put the garnishes in small dishes and let everyone build a portion to taste: harissa for heat, lemon for brightness, parsley for a fresh finish, and capers for a salty, briny note. A spoon is useful, but sturdy bread can also be used to scoop up the chickpeas and soak up the last of the broth.
For a fuller table, pair the soup with a simple tomato and cucumber salad, sliced radishes, or olives. Keep side dishes lightly dressed so they do not compete with the cumin and spicy condiment. If you are serving several people, bring the pot to the table and assemble bowls in batches; the bread continues to soften as it sits, so it is best not to pour broth over every portion long before people are ready to eat.
Variations
Make it more traditionally simple. Lablabi recipes vary by household and region. Some keep the broth focused on chickpeas, garlic, and cumin rather than starting with onion. Omit the onion if you prefer that cleaner flavor, and add an extra garlic clove if you want a more pronounced garlic note. The method and serving style remain the same.
Use water instead of broth. Water lets the chickpeas and toppings lead, and it is a sensible choice if your vegetable broth is strongly flavored or salty. Taste near the end and add salt gradually. A small extra drizzle of olive oil can round out the broth when it is made with water.
Change the heat or the spice profile. If Tunisian harissa is difficult to find, use another prepared harissa or a chili paste you enjoy. The result may be less earthy, less garlicky, or hotter, so start with a little and taste. For a mild bowl, omit the harissa from the serving table and offer extra lemon and black pepper instead. You can also add a pinch of ground coriander with the cumin, though it changes the seasoning rather than standing in for harissa.
Add a fresh finish. Chopped cilantro can replace or accompany the parsley. A little finely chopped preserved lemon is another option, but it is much saltier and more intense than fresh lemon; use a small amount and reduce the added salt. These additions are optional accents, not requirements for a good bowl of lablabi.
Storage and Reheating
For the best texture, store the soup and bread separately. Cool the chickpea broth promptly and refrigerate it within 2 hours of cooking in a covered container. It keeps for 3 to 4 days in the refrigerator. Keep leftover bread in a separate airtight container at room temperature if it is still fresh, or freeze it; do not leave bread sitting in the broth if you want it to retain any texture.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally, until the soup is steaming throughout and reaches 165°F (74°C), the safe reheating temperature for leftovers. Add a splash of water if the broth has thickened in the refrigerator. You can also microwave a portion in a microwave-safe bowl, stirring midway and checking that it reaches 165°F (74°C). Add fresh bread, lemon, and harissa after reheating. The broth can be frozen for up to 2 to 3 months for best quality; thaw it in the refrigerator before reheating. Do not freeze assembled bowls with bread, because the bread becomes very soft.
Frequently Asked Questions
Can I make lablabi with dried chickpeas?
Yes. Soak dried chickpeas in plenty of water for 8 to 12 hours, drain them, and cook them in fresh water until tender, usually 60 to 90 minutes. Chickpea cooking time varies, so check for tenderness rather than relying only on the clock. Use some of the cooking liquid as the soup broth if you like, and season the soup after the chickpeas are tender.
Is lablabi supposed to be spicy?
It can be, but the heat is easy to adjust because harissa is commonly served as a condiment. Keep it on the side and let each person stir in as much as they want. If you are unsure how hot your harissa is, begin with about ½ teaspoon per bowl, taste, and add more a little at a time.
What can I use instead of Tunisian harissa?
Another North African-style harissa is the closest practical substitute. A different chili paste will still add heat, but it may lack harissa’s characteristic blend of chili, garlic, and spices. If the substitute is very hot or salty, use less and let diners adjust their bowls. Plain hot sauce can provide heat, though its flavor will be sharper and less complex.
Can I make this soup ahead?
Yes. Prepare the chickpea broth up to 3 or 4 days ahead and refrigerate it promptly, then reheat it to 165°F (74°C) before serving. Keep the bread and garnishes separate. Assemble the bowls at the last moment so the bread does not soak up all the broth during storage.
Why is my broth thin, and how can I thicken it?
Lablabi is meant to be brothy rather than as thick as a puréed soup. For a little more body, mash additional chickpeas against the side of the pot and stir them in. Avoid blending the whole pot unless you want a smooth soup; leaving most chickpeas whole gives the bowl its characteristic combination of broth, tender chickpeas, and softened bread.
Can I leave out the bread?
Yes. The chickpea broth is still flavorful on its own, although the bread is an important part of the classic serving style and makes the meal more substantial. If you omit it, serve the soup with bread on the side or add a cooked grain to the bowl. Keep toppings such as lemon, parsley, and harissa so the flavors stay bright and adjustable.
Related
- Tunisian Vegetable Couscous with Harissa and Chickpeas
- Tunisian Lemonade Recipe with Mint and Orange Blossom
- Tunisian Spice Blend Recipe: Tabil for Everyday Cooking
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