Tunisian Chickpea Soup with Harissa and Lemon

Tunisian chickpea soup, often called lablabi, is a hearty soup of chickpeas and warmly spiced broth, commonly served over pieces of bread. This stovetop version uses canned chickpeas for a practical weeknight meal, with cumin, harissa, and lemon bringing depth, heat, and brightness to the bowl.

Ingredients

2 tablespoons (30 ml) olive oil, plus more for serving
1 medium yellow onion (about 5 ounces / 150 g), finely diced
4 garlic cloves (about 12 g), finely chopped or grated
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground coriander
½ teaspoon (1 g) ground caraway or lightly crushed caraway seeds
½ teaspoon (1 g) sweet paprika
¼ teaspoon (0.5 g) red pepper flakes, optional
2 tablespoons (32 g) tomato paste
6 cups (1.4 L) vegetable broth, preferably lower-sodium
2 cans chickpeas, 15 ounces (425 g) each; drained and rinsed, about 3 cups (480 g) total
1 dried bay leaf
1 teaspoon (5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
1–2 tablespoons (15–30 g) harissa, according to its heat and your preference
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
4 cups (about 160 g) torn day-old crusty bread, such as a country loaf or baguette
½ cup (15 g) chopped parsley or cilantro, or a mixture
2 scallions (about 30 g), thinly sliced, optional

Instructions

Prepare the chickpeas and bread. Drain and rinse the chickpeas, and set out the measured spices and tomato paste so they are ready to add. Tear the bread into bite-size pieces. If your bread is fresh and soft rather than a little stale, spread it on a plate while you make the soup; it will still work, though it will soften more quickly in the broth.
Soften the onion. Heat the olive oil in a large heavy pot over medium heat. Add the diced onion and cook for about 6 minutes, stirring occasionally, until soft and translucent but not deeply browned. If the onion starts sticking before it softens, lower the heat and add a tablespoon of water rather than letting the fond scorch.
Bloom the aromatics. Stir in the garlic, cumin, coriander, caraway, paprika, and red pepper flakes, if using. Cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste and stir for another minute so it darkens slightly and coats the onion. This brief cooking step rounds out the paste’s flavor without burning the garlic or spices.
Make the broth. Pour in the vegetable broth and scrape the bottom of the pot to release any browned bits. Add the bay leaf, salt, and black pepper. Raise the heat to bring the liquid to a boil, which should take about 3 minutes, then lower the heat and simmer uncovered for 12 minutes. Keep the soup at a steady, gentle simmer rather than a hard boil.
Add the chickpeas. Stir in the drained chickpeas and simmer for 7 minutes, until they are hot and have taken on some of the spiced broth. For a thicker, more traditional bowl, press a few chickpeas against the side of the pot with the back of a spoon and stir them in. Leave most whole so the soup retains its texture.
Season the soup. Remove and discard the bay leaf. Stir in 1 tablespoon of harissa and the lemon juice. Taste the broth, then add more harissa, salt, or lemon as needed. Harissa varies considerably in heat and saltiness, so adjust a little at a time rather than adding the full amount automatically.
Build the bowls. Divide the torn bread among four warm bowls. Ladle the hot chickpeas and broth over the bread and let it sit for 1–2 minutes, just long enough to soften while keeping some texture. Finish with chopped parsley or cilantro, scallions if using, a thin drizzle of olive oil, and lemon wedges. Serve promptly, with extra harissa at the table.

Tips

Choose your bread with the broth in mind. A sturdy country loaf or baguette absorbs the soup without disappearing immediately. Day-old bread is especially useful because it holds its shape longer. If you only have soft sandwich bread, toast it lightly first, or serve it alongside the soup instead of placing it underneath.
Adjust the heat gradually. Harissa brands differ in strength, and some are saltier or oilier than others. Start with 1 tablespoon, taste after stirring it into the broth, and add more in small increments. A spoonful served at the table lets people choose their own heat level.
Use a sensible chickpea substitute if needed. Two cans of white beans can stand in for the chickpeas, but they are softer and make the soup creamier, with a less earthy flavor. Keep the simmer gentle and avoid stirring too vigorously so the beans do not break apart completely.
Keep the soup and bread separate until serving. Bread continues absorbing liquid as it sits, so store leftovers as soup rather than assembling extra bowls in advance. If the broth tastes muted after reheating, add a little fresh lemon juice and adjust the salt just before serving.

Serving Suggestions

Serve lablabi in deep bowls while the broth is hot, with the bread underneath so it catches the cumin-scented liquid. Put lemon wedges, harissa, chopped herbs, and olive oil on the table; each person can brighten or spice their portion to taste. The soup is filling on its own, but a simple cucumber and tomato salad or lightly dressed greens make a fresh contrast. For a larger spread, offer olives, roasted vegetables, or additional crusty bread on the side.

For a lighter bread texture, ladle the soup into bowls first and pass toasted bread separately for dipping. If you want the bread to be a more substantial part of the meal, use a generous handful in each bowl and allow it a minute or two to soak. Avoid leaving it submerged for a long time before serving, because even sturdy bread eventually turns very soft.

Variations

Make it with dried chickpeas: Soak 1 cup (200 g) dried chickpeas overnight in plenty of water, then drain and cook them in fresh water until tender before starting the soup. Cooking time depends on the age of the chickpeas and can take roughly 60–90 minutes; use about 3 cups (480 g) cooked chickpeas in this recipe. The soaking and separate cooking add time, but the chickpeas can be prepared ahead. Do not add dried chickpeas directly to this short-simmering broth; they will not become tender in time.

Make it more tomato-forward: Add 1 can (14.5 ounces / 411 g) diced tomatoes with the broth and reduce the broth by ½ cup (120 ml) if you prefer a thicker soup. The result is tangier and less focused on the clear chickpea broth, so taste before adding extra lemon. For a milder bowl, leave out the red pepper flakes and start with just 1 tablespoon of harissa.

Try another herb or broth: Cilantro gives the soup a fresh, distinctive finish, while parsley is a gentler alternative; using both is also good. Chicken broth can replace vegetable broth if you do not need the soup to be vegetarian, though it will make the flavor richer. If your broth is already salty, begin with less added salt and adjust only after the chickpeas have simmered.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, in a covered container, and keep the bread separate. The soup keeps for 3–4 days in the refrigerator. For longer storage, freeze the broth and chickpeas without bread for up to 3 months; thaw overnight in the refrigerator for the most even reheating. The chickpeas may soften a little after freezing, but the soup will still be satisfying.

Warm the soup in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot. Add a splash of broth or water if it has thickened, then taste and refresh it with lemon or a small amount of harissa. For food safety, leftovers should be reheated to 165°F (74°C); check the temperature with a food thermometer. Microwave portions in a microwave-safe bowl, stirring midway through heating and checking that the center is hot. Add fresh bread only when you are ready to eat.

Frequently Asked Questions

Is Tunisian chickpea soup the same as lablabi?

Lablabi is a Tunisian chickpea soup commonly served over bread, and this recipe follows that familiar style. Recipes vary between households and regions: some have a clearer broth, some are thicker from crushed chickpeas, and toppings and spice levels differ. This version uses cumin, harissa, lemon, and herbs, with canned chickpeas to make the cooking more convenient.

Can I make the soup without harissa?

Yes. The soup will still have flavor from the cumin, coriander, caraway, garlic, and lemon, but it will lack harissa’s particular chile-and-spice depth. For a quick substitute, mix a little tomato paste with paprika, a pinch of cayenne, and a small amount of olive oil. Add it gradually, since cayenne can bring sharper heat than harissa.

Why is bread served in the bowl?

The bread soaks up the broth and makes the bowl more substantial; it is part of the way lablabi is commonly served, not just a side dish. Use crusty bread if you want pieces to remain distinct for a little longer. You can also serve bread alongside the soup if you prefer to control how much it softens.

Can I make Tunisian chickpea soup ahead?

Yes. Prepare the soup through the chickpea simmer, cool it promptly, and refrigerate it without bread. Reheat it gently when you are ready to serve, then add the lemon juice and adjust the harissa and salt after tasting. Keeping the lemon until the end helps its fresh flavor stand out, and assembling each bowl at serving time prevents soggy bread.

How can I make the broth thicker?

Use the back of a spoon to mash some of the chickpeas against the pot, then stir them into the broth. Start with a small portion and repeat until it reaches the texture you like. This thickens the soup without adding flour or cream. If you want a noticeably thicker bowl, use less broth, but remember that the bread will absorb some of the liquid too.

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