Lablabi is a Tunisian chickpea soup with a fragrant cumin-and-garlic broth, traditionally ladled over pieces of bread and finished with harissa, lemon, and olive oil. This version uses canned chickpeas for a practical weeknight meal, while keeping the warming spices and customizable toppings that make the dish so satisfying.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more to finish
- 1 medium yellow onion (about 150 g), finely diced
- 4 garlic cloves (about 12 g), minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) caraway seeds, lightly crushed
- ½ teaspoon (1 g) sweet paprika
- 1 tablespoon (16 g) tomato paste
- 5 cups (1.2 L) low-sodium chicken or vegetable broth
- 2 cans chickpeas, 15 ounces (425 g) each, drained and rinsed; about 3 cups (510 g) drained
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 6 cups (about 200 g) day-old bread, cut or torn into bite-size pieces
- 1–2 tablespoons (15–30 g) harissa, to taste
- 3 tablespoons (45 ml) fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons (18 g) capers, drained
- ¼ cup (15 g) chopped fresh parsley
Instructions
- Prepare the toppings and bread. Dice the onion, mince the garlic, and measure the spices before you start cooking. Tear or cut the bread into pieces small enough to fit comfortably on a spoon. Set the capers, parsley, harissa, and lemon juice nearby so everyone can finish their own bowl.
- Soften the onion. Heat 2 tablespoons (30 ml) olive oil in a large, heavy pot over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent. Keep the heat moderate; the onion should become tender without browning deeply.
- Bloom the aromatics. Add the garlic, cumin, coriander, crushed caraway, paprika, and tomato paste. Stir continuously for 1 minute, scraping the bottom of the pot. The spices should smell fragrant, and the tomato paste should darken slightly. If the mixture starts sticking, add a spoonful of broth rather than letting the garlic scorch.
- Add the broth and chickpeas. Pour in the broth, then stir in the drained chickpeas, salt, and black pepper. Bring the soup to a gentle boil, which should take about 2 minutes. Reduce the heat as soon as it bubbles so the chickpeas stay intact and the broth does not evaporate too quickly.
- Simmer until flavorful. Simmer uncovered for 15 minutes, stirring once or twice. The broth will take on the flavor of the garlic and spices. If you prefer a thicker, more substantial bowl, press about ½ cup (85 g) of the chickpeas against the side of the pot with the back of a spoon, then stir them back in.
- Season and brighten the soup. Stir in the lemon juice and taste the broth. Add salt, pepper, or a little more lemon as needed. If your broth is already salty, you may not need extra salt. Keep the pot warm over low heat while you set out the bowls and toppings; avoid a hard boil after adding the lemon.
- Build the bowls. Divide the bread among four wide bowls. Ladle the hot chickpeas and broth over it, using enough liquid to soften the bread without leaving the bowl soupy with broth alone. Let each serving stand for about 1 minute so the bread absorbs some of the seasoned liquid.
- Finish and serve. Add harissa to each bowl, starting with a small amount because its heat varies by brand and style. Scatter over capers and parsley, drizzle with olive oil, and serve with lemon wedges. Diners can stir the toppings through the broth or keep them in distinct bites.
Tips
Choose bread that can hold its shape. Day-old country bread, baguette, or another sturdy loaf works well because it absorbs broth but does not immediately disappear. Very soft sandwich bread tends to turn pasty. If your bread is fresh, cut it into pieces and leave it uncovered for 30–60 minutes while you prepare the other ingredients, or toast it lightly. The goal is dry bread, not hard croutons.
Adjust the heat at the table. Harissa can be smoky, mild, or very hot, so stirring a large quantity into the whole pot may make the soup difficult to balance. Begin with a modest spoonful per bowl and let people add more. If you cannot find Tunisian harissa, use another plain chili paste; it will still add heat, though it may lack harissa’s particular earthy, roasted pepper flavor. Chili flakes can work in a pinch, but they do not have the same texture or depth.
Caraway is traditional but not essential. Whole caraway seeds crushed with the bottom of a small pan release their aroma more clearly than pre-ground seeds. If they are unavailable, use the same amount of ground fennel or omit them; fennel gives a slightly sweeter note, while leaving them out keeps the cumin and garlic in the foreground. Keep the cumin in the recipe, since it is a defining part of the broth’s flavor.
For dried chickpeas, plan ahead. Use about 1 cup (200 g) dried chickpeas in place of the canned chickpeas. Soak them in plenty of water for 8–12 hours, drain, and cook in fresh water until fully tender, usually 60–90 minutes depending on age. Use the cooked chickpeas in the recipe and begin with 5 cups (1.2 L) broth. This option gives you control over their tenderness, but it adds soaking and cooking time, so the 40-minute total above applies to canned chickpeas.
Serving Suggestions
Lablabi is filling enough to serve as a meal, especially when the bowls include plenty of chickpeas and bread. Put the harissa, lemon wedges, capers, chopped parsley, and olive oil on the table so everyone can season their own portion. A simple tomato-and-cucumber salad or sliced radishes adds a cool, crisp contrast to the warm broth. Keep side dishes lightly seasoned so they do not compete with the soup’s cumin, garlic, and chile.
For a more substantial spread, serve the soup with olives, grilled vegetables, or a small plate of tuna to add another savory topping. Add the bread to each bowl only when you are ready to eat: bread left sitting in the pot will absorb most of the broth and become very soft. A wide bowl makes it easier to distribute the chickpeas, bread, and garnishes in every spoonful.
Variations
Make it vegetarian or vegan. Choose vegetable broth; the other listed ingredients are plant-based. A low-sodium broth is useful because capers and harissa can both add salt. For a deeper flavor without meat stock, let the onion soften fully and take time to bloom the spices before adding the broth.
Use different toppings. Lablabi is commonly customized, and toppings differ from cook to cook. Try sliced scallions, chopped cilantro, extra lemon, or a spoonful of good-quality canned tuna. Add delicate herbs and tuna to individual bowls at the end rather than simmering them in the pot. If you use a salty topping, taste the broth before adding more salt.
Make a thicker, bread-free bowl. Mash more chickpeas into the broth and serve it as a simple chickpea soup, with bread on the side instead of underneath. For a gluten-free serving, omit the bread or use a sturdy gluten-free loaf. The soup itself is gluten-free when made with gluten-free broth and checked seasonings; the texture will be less traditional without bread soaking up the broth.
Storage and Reheating
For best texture, store the chickpea broth separately from the bread and garnishes. Refrigerate leftovers within 2 hours in a covered container; the soup keeps for 3–4 days in the refrigerator. Keep capers, parsley, lemon, harissa, and any unused bread separate, then assemble bowls just before serving. Bread already soaked in soup will continue to soften, so it is best eaten at the first meal.
Reheat only the amount of broth and chickpeas you plan to eat. Warm it in a saucepan over medium-low heat, stirring occasionally, or microwave it in a covered, microwave-safe bowl with a little extra broth if it has thickened. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer and stir microwave-heated portions before checking for an even temperature. Freeze the broth and chickpeas, without bread or fresh toppings, for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Frequently Asked Questions
What is lablabi?
Lablabi is a Tunisian chickpea soup served over bread and seasoned with a cumin-forward broth, garlic, lemon, and often harissa. It is especially associated with a hearty, casual meal, and the toppings and degree of heat vary between households and vendors. This recipe keeps the core combination while using convenient canned chickpeas.
Is lablabi supposed to be spicy?
It can be, but the heat is easy to control. Harissa is usually added to the bowl or adjusted to taste, so the broth itself can remain mild. Start with ½ teaspoon (about 3 g) per serving, taste, and add more gradually. Serving lemon alongside it helps balance the chile’s intensity.
Can I make the soup ahead?
Yes. Cook the chickpea broth up to 3 days ahead and refrigerate it promptly, keeping bread and toppings separate. Reheat the broth to 165°F (74°C), then pour it over freshly prepared bread and add the garnishes. Making the broth ahead can deepen its flavor, but adding bread early will make it increasingly soft.
Can I use dried chickpeas instead of canned?
Yes. Soak about 1 cup (200 g) dried chickpeas for 8–12 hours, drain them, and simmer in fresh water until tender before using them in the soup. Cooking time varies, so check for tenderness rather than relying only on the clock. The recipe’s stated 40-minute total assumes canned chickpeas and does not include the soaking or separate cooking time.
What can I use instead of caraway or harissa?
If caraway is unavailable, omit it or substitute ground fennel for a sweeter, slightly different aroma. For harissa, another chili paste can provide heat, though its flavor may not match Tunisian harissa. Add substitutions a little at a time and taste each bowl, since both the saltiness and heat of packaged pastes vary.
Related
- Tunisian Lemonade Recipe with Mint and Orange Blossom
- Tunisian Spice Blend Recipe: Tabil for Everyday Cooking
- Tunisian Couscous With Lamb, Steamed the Traditional Way
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).