Tunisian
Lablabi
A Tunisian chickpea and bread soup served steaming hot, sharpened with harissa, garlic, cumin, lemon, and a generous pour of olive oil. The broth soaks into torn stale bread, with soft egg and briny toppings added at the table.
Watch it madeمطبخ تونسية حرة · 4:40
Ingredients
- Dried chickpeas3/4 cup
- Water6 cups
- Garlic cloves, crushed3
- Ground cumin2 tsp, plus more to serve
- Salt1 1/4 tsp, or to taste
- Day-old crusty bread, torn into bite-size pieces160 g
- Eggs2
- Harissa2 tbsp
- Extra-virgin olive oil2 tbsp
- Lemon1, cut into wedges
- Capers2 tbsp
- Oil-cured olives1/4 cup
- Tuna in olive oil, drained80 g
Method
- Rinse the chickpeas, cover them with plenty of cold water, and soak overnight.
- Drain the chickpeas and place them in a pot with 6 cups fresh water and the crushed garlic.
- Bring to a boil, skim any foam, then reduce to a gentle simmer and cook uncovered for 1 1/2 to 1 3/4 hours, until the chickpeas are very tender and the broth tastes rich.
- Stir in the salt and 2 tsp cumin, then simmer for 5 more minutes and adjust the broth so it is well seasoned.
- Crack the eggs directly into the simmering chickpea broth and poach for 3 to 4 minutes, until the whites are set and the yolks are still soft.
- Divide the torn day-old bread between two deep bowls.
- Spoon the hot chickpeas and plenty of broth over the bread, making sure the bread is thoroughly soaked.
- Place one poached egg in each bowl.
- Top each bowl with harissa, olive oil, capers, olives, and flaked tuna.
- Finish with a squeeze of lemon and an extra pinch of cumin, then serve immediately while very hot.
Common questions
Can I substitute canned chickpeas for dried in lablabi, and how should I adjust the cooking?
Yes. Use about 3 to 4 cans drained chickpeas for a faster version. Simmer them 15 to 20 minutes in garlic broth with cumin and salt so they absorb flavor, but expect a softer, less rich broth than dried chickpeas.
How long does lablabi take from start to finish?
With dried chickpeas, plan ahead: overnight soaking plus about 1 3/4 to 2 hours of cooking. Once the broth is ready, poaching the eggs and assembling the bowls takes only 5 to 10 minutes.
What are the most common mistakes when making lablabi?
Underseasoning the broth, undercooking the chickpeas, and adding too little liquid are the biggest problems. Also avoid overcooking the eggs; the yolks should stay soft. The bread should be thoroughly soaked, not dry or mushy in clumps.
How should I store leftover lablabi?
Store the chickpea broth, chickpeas, and toppings separately if possible. Refrigerate up to 4 days. Bread and eggs don’t hold well assembled, so add fresh bread and poach new eggs when reheating. Freeze the chickpea base for up to 2 months.
What is the best way to serve lablabi for the right texture?
Serve it very hot in deep bowls with the bread at the bottom so it soaks up the broth. Add harissa, olive oil, lemon, and toppings at the table so each person can adjust heat, acidity, and richness to taste.