Description
Lablabi is a traditional Tunisian chickpea soup known for its comforting, hearty flavors and creamy texture. This recipe features slow-simmered chickpeas seasoned with aromatic spices like cumin and coriander, enriched with harissa paste for a subtle heat, and served over rustic bread chunks. Topped with soft boiled eggs and a variety of fresh garnishes, this soup offers a robust and satisfying meal perfect for chilly days or anytime you crave a taste of North African cuisine.
Ingredients
Soup
- 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
Bread
- ½ loaf rustic bread
Toppings
- 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
Instructions
- Sauté Aromatics: Heat extra virgin olive oil in a soup pot over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Add the finely chopped garlic and cook for an additional minute to release its flavor.
- Add Spices and Harissa: Stir in cumin, coriander powder, harissa paste, and salt. Cook this mixture for a couple of minutes to toast the spices and meld the flavors.
- Cook Chickpeas: Add the canned chickpeas with their liquid and 3 cups of water to the pot. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and simmer the chickpeas for 30 minutes, or until they become very tender.
- Make Soup Creamy: Remove approximately 2 cups of chickpeas from the soup and place them on a plate. Use a fork or potato masher to roughly smash them. Return the smashed chickpeas to the soup pot, stirring well. This thickens the soup and gives it a creamy texture. Taste the soup and adjust seasoning with salt and more harissa paste if desired. Let it cook for an additional 5 minutes.
- Prepare Bowls and Serve: Tear the rustic bread into bite-sized chunks and place them at the bottom of serving bowls. Ladle the hot chickpea soup over the bread. Garnish with your choice of toppings such as halved soft boiled eggs, pickles, capers, chopped parsley and scallions, lime or lemon wedges, a light sprinkling of cumin powder, and a drizzle of extra virgin olive oil. Serve immediately for the best flavor and texture.
Notes
- Different brands of chickpeas vary in tenderness, which affects cooking time; Goya canned chickpeas are recommended for their softness.
- If using dried chickpeas, soak them overnight fully submerged in water. Drain before cooking, add an extra ½ to 1 cup of water, and increase simmering time to 1.5 to 2 hours until chickpeas are soft.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tunisian
