Lablabi (Tunisian Chickpea Soup)

Experience the bold and comforting flavors of Tunisian cuisine with Lablabi, a hearty chickpea soup flavored with garlic, cumin, and harissa. Traditionally served over pieces of crusty bread and topped with a soft-boiled egg, this dish is perfect for warming up on a chilly day or for a flavorful, satisfying meal any time.

Ingredients

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 slices crusty bread, torn into pieces
• 2 eggs, soft-boiled
• Harissa paste, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions

Prepare the Soup

1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
2. Stir in cumin, paprika, and coriander, cooking for another minute to release the aromas.

Simmer the Chickpeas

1. Add chickpeas and broth to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes to allow the flavors to meld.
2. Season with salt and pepper to taste.

Assemble the Lablabi

1. Place torn pieces of crusty bread into serving bowls. Ladle the hot chickpea soup over the bread, letting it soak slightly.

Add Toppings

1. Top each bowl with a soft-boiled egg and a spoonful of harissa paste.
2. Garnish with fresh parsley and serve with lemon wedges for squeezing over the soup.

Serving

Serve Lablabi hot as a comforting lunch or dinner. The combination of spiced chickpeas, warm bread, and creamy egg creates a deeply satisfying and authentically Tunisian meal.