Name: Lablabi (Tunisian Chickpea Soup) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tunisian
Ingredients: 2 Tbsp extra virgin olive oil; 1 small onion, diced; 6 cloves garlic, finely chopped or minced; 1 tsp cumin; 1 tsp coriander powder; 1.5 Tbsp harissa paste; 45 oz canned chickpeas; Salt to taste; 3 cups water; ½ loaf rustic bread; Soft boiled eggs; Cilantro, finely chopped; Scallion, chopped; Harissa paste; Lime or lemon wedges; Pickles; Capers; Sprinklings of cumin powder; Extra virgin olive oil; Parsley, chopped

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If you love vibrant flavors with a comforting, hearty twist, you will absolutely fall in love with this Lablabi (Tunisian Chickpea Soup) Recipe. This traditional Tunisian dish delivers a beautiful harmony of spices, creamy chickpeas, and a delightful medley of toppings that elevate every spoonful. It’s the kind of recipe that feels like a warm hug, perfect for chilly evenings or whenever you crave something soulful yet refreshingly simple to make. Once you try it, this wholesome bowl of goodness will surely become a staple in your kitchen rotation.

Ingredients You’ll Need

A close-up of a pot filled with bright orange-red soup that has a smooth and slightly oily texture. On the left side, there are many round chickpeas floating on the surface, creating a cluster of pale yellow and light brown colors. A wooden spoon with blue and beige stripes is scooping some chickpeas from the soup. The pot has a white interior rim and a thin black border, and it sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Simple, yet packed with character—that’s exactly what the ingredients for this Lablabi (Tunisian Chickpea Soup) Recipe bring to the table. Each component enhances the soup’s richness, texture, and authentic Tunisian flair, making every ingredient essential for the perfect balance.

Extra virgin olive oil: Adds a smooth, fruity depth and acts as the flavor base for sautéing.
Small onion, diced: Gives a subtle sweetness and soft texture to the broth.
Garlic, finely chopped: Brings aromatic warmth that complements the spices beautifully.
Cumin: Imparts a nutty, earthy note essential to Tunisian flavors.
Coriander powder: Adds a gentle lemony undertone that brightens the soup.
Harissa paste: The spicy heart of lablabi, providing vibrant chili heat and complex flavor.
Canned chickpeas: The main protein, offering creamy texture and soul-satisfying heft.
Salt: Essential for balancing all the flavors and bringing out the natural taste of ingredients.
Rustic bread loaf: Used as a base in the serving bowls to soak up the delicious broth.
Soft boiled eggs and fresh herbs (cilantro, parsley, scallion): Provide freshness, color, and richness on top.
Pickles, capers, lime or lemon, cumin powder, extra virgin olive oil: Perfect finishing touches for a bright and layered flavor profile.

How to Make Lablabi (Tunisian Chickpea Soup) Recipe

Step 1: Sauté the Aromatics

Start by heating 2 tablespoons of extra virgin olive oil in a pot over medium-high heat. Toss in the diced onion and cook for about 5 minutes until it softens and becomes translucent. This slow sautéing unlocks the sweetness of the onion, which forms the flavor foundation. Next, stir in the chopped garlic for just a minute to release its fragrant aroma without browning it—this keeps the taste fresh and vibrant.

Step 2: Infuse with Spices and Harissa

Add 1 teaspoon of cumin, 1 teaspoon of coriander powder, and 1.5 tablespoons of harissa paste to the pot. Stir gently for a couple of minutes, letting the spices bloom in the oil. This step elevates the dish, creating that unmistakable Tunisian character filled with warmth and a gentle kick.

Step 3: Add Chickpeas and Simmer

Pour in the canned chickpeas along with their liquid, then add 3 cups of water. Bring everything to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for about 30 minutes. The slow simmer softens the chickpeas beautifully, allowing the flavors to meld into a rich, comforting broth.

Step 4: Mash Chickpeas for Creaminess

Remove about 2 cups of chickpeas with a slotted spoon and roughly smash them on a plate. Return the smashed chickpeas back into the pot, stirring well. This technique transforms the soup into a creamy, slightly thickened delight that feels hearty yet smooth. Give it a taste and add salt or more harissa if you want to adjust the heat and seasoning. Let it cook for an additional 5 minutes to marry the flavors perfectly.

Step 5: Prepare the Bread Base

Tear the rustic bread loaf into bite-sized pieces and place them at the bottom of your serving bowls. This bread is essential because it soaks up the flavorful broth and soft chickpeas, adding texture and a satisfying chew that makes every spoonful special.

Step 6: Assemble and Garnish

Ladle the steaming chickpea soup over the bread, then top according to your preferences with soft boiled eggs, pickles, capers, chopped parsley, cilantro, scallions, lime or lemon wedges, a sprinkle of cumin powder, a drizzle of extra virgin olive oil, and a bit more harissa if you like things spicy. This finishing touch adds freshness and complexity that makes the Lablabi (Tunisian Chickpea Soup) Recipe so unforgettable.

How to Serve Lablabi (Tunisian Chickpea Soup) Recipe

A white bowl with a blue geometric pattern holds a colorful dish arranged in layers. The base layer consists of light brown cooked beans mixed with some green herbs and small round green capers. On top, there are several pieces of golden-brown toasted bread, crispy on the edges, scattered around. In the center, a bright red chunky sauce is spread. Two halves of a soft-boiled egg with shiny white edges and bright yellow yolks sit next to the sauce. On one side, three lime wedges add a light green color, while on another side, two pickle slices lie across the beans. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of lablabi is in its garnishes—they bring contrast, personality, and extra layers of taste. Soft boiled eggs add richness and silkiness that complement the spicy broth, while fresh herbs like parsley and cilantro lend bright herbal notes. Pickles and capers introduce a tangy punch that balances the earthiness of the chickpeas, and a lashing of harissa introduces an extra kick. Lime or lemon wedges provide acidity that awakens the whole dish right before you dig in.

Side Dishes

Keep the sides simple to let the soup shine. A crisp green salad or lightly dressed cucumber slices pair beautifully with lablabi for added freshness. If you want to go bigger, some grilled vegetables or roasted peppers work wonderfully alongside, blending seamlessly with the soup’s bold flavors.

Creative Ways to Present

For a fun twist, serve lablabi in rustic bread bowls—tear out the interior and pour in the soup, letting diners scoop both soup and bread together. You can also customize toppings on a garnish bar for guests to create their own perfect bowls, making the meal interactive and festive.

Make Ahead and Storage

Storing Leftovers

Leftover lablabi keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the flavors and prevent the bread from becoming overly soggy. When ready to enjoy, give it a good stir as the spices and aromas deepen over time.

Freezing

You can freeze the soup without the bread and fresh garnishes for up to 2 months. Chickpea soup freezes well and thaws nicely without losing its creamy texture. When thawed, simply reheat gently and add fresh bread and toppings when serving.

Reheating

Reheat the lablabi on the stovetop over low to medium heat to warm evenly without scorching. Add a splash of water or broth if it thickened too much during storage. Refresh with your preferred garnishes to revive the vibrant flavors before serving.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just soak the dried chickpeas overnight and drain them before cooking. You’ll need to extend the simmering time to about 1.5 to 2 hours until they become tender. You may also want to add extra water during cooking to keep the soup from thickening too much.

How spicy is lablabi traditionally?

Traditionally, lablabi has a medium level of spice thanks to the harissa paste, but you can easily adjust the heat by adding more or less harissa or limiting other spicy toppings. It’s all about tailoring it to your taste buds.

Is this recipe vegan-friendly?

The basic soup itself is vegan if you skip the soft boiled eggs as a topping. It’s a naturally plant-based dish packed with flavor, making it perfect for vegan and vegetarian diets.

What type of bread works best?

Rustic, crusty bread is ideal because it holds up well without turning to mush immediately. Baguette pieces or country-style loaves work perfectly to soak up the broth while still maintaining a pleasant chew.

Can I make lablabi in advance for a crowd?

Yes! The soup keeps and even improves overnight. Make the chickpea base in advance, then add fresh bread and toppings just before serving. Consider setting up a garnish bar for an interactive dining experience with guests.

Final Thoughts

This Lablabi (Tunisian Chickpea Soup) Recipe is a lovable, bold, and nourishing dish that brings a taste of Tunisia right into your home kitchen. Its warmth and vibrant garnishes make it an unbeatable comfort meal that’s easy and fun to prepare. I can’t recommend enough that you give it a try—you might just discover your new favorite way to enjoy chickpeas!