Africa
Plant-Based Tunisian Lablabi
Chef-tested recipe
Tender chickpeas and garlicky cumin broth poured over torn bread with harissa, lemon, olive oil, capers, and herbs
Lablabi is Tunisian chickpea and bread soup assembled directly in the serving bowl. Chickpeas are cooked until creamy, while their broth is seasoned with garlic, cumin, caraway, and harissa. Torn day-old bread absorbs the liquid without disappearing completely, and each diner adjusts the bowl with lemon, olive oil, capers, preserved lemon, herbs, and more chilli. Egg, tuna, and other toppings are common choices but are not required for the core dish, allowing this version to remain fully plant-based while preserving the hot, sharp, earthy character of lablabi.
Recipe at a glance
- Servings
- 6 generous bowls
- Prep Time
- 30 mins
- Cook Time
- 1 hour 30 mins
- Resting Time
- 12 hours
- Total Time
- 14 hours
- Cuisine
- Tunisian
- Course
- Main dishes
- Cooking Method
- Overnight soaking, chickpea simmering, spiced broth finishing, and bowl assembly
- Difficulty
- Intermediate
- Best Served With
- Best served with additional harissa, lemon wedges, capers, preserved lemon, olives, fresh herbs, and Tunisian pickled vegetables.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy potpaid link
- Colanderpaid link
- Ladlepaid link
- Deep serving bowlspaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the chickpeas and broth
- Dried chickpeas, sorted and rinsedpaid link: 600 g
- Cold water for soaking: 2000 ml
- Fresh water for cooking: 2600 ml
- Garlic cloves, lightly crushed: 45 g
- Ground cumin: 12 g
- Ground caraway: 4 g
- Harissa pastepaid link: 70 g
- Fine sea saltpaid link: 14 g
For assembling the bowls
- Day-old crusty country bread, torn: 650 g
- Extra-virgin olive oilpaid link: 150 ml
- Fresh lemon juice: 150 ml
- Harissa pastepaid link: 90 g
- Capers, drained: 100 g
- Preserved lemon rind, finely diced: 70 g
- Flat-leaf parsley, roughly chopped: 50 g
- Fresh coriander, roughly chopped: 40 g
- Ground cumin: 6 g
- Freshly ground black pepper: 3 g
Preparation Overview
Soak chickpeas for 12 hours in abundant water, then rinse. Tear bread into bite-size pieces and leave it exposed while the chickpeas cook so it is dry enough to absorb broth. Arrange olive oil, lemon, harissa, capers, preserved lemon, herbs, cumin, and pepper in separate bowls for fast assembly.
Method
Soak the chickpeas. Cover sorted chickpeas with cold water for 12 hours, then drain and rinse.
Begin cooking. Put chickpeas in a heavy pot with fresh water, bring to a boil, skim, and lower to a steady simmer.
Add the aromatics. After 30 minutes, add crushed garlic, cumin, caraway, and half the harissa.
Cook until creamy. Continue simmering for 45 to 60 minutes until chickpeas crush easily but mostly remain whole.
Season the broth. Stir in remaining harissa and salt, then simmer for 5 minutes; the liquid should be flavourful and slightly thick from the chickpeas.
Prepare the bowls. Divide torn bread among six deep bowls, keeping the pieces loose rather than packed.
Ladle generously. Spoon hot chickpeas and plenty of broth over the bread and leave for 1 minute so it softens without dissolving.
Dress each bowl. Add olive oil, lemon juice, harissa, capers, preserved lemon, cumin, and pepper according to taste.
Serve immediately. Finish with parsley and coriander and bring extra hot broth and condiments to the table.
Beginner Technique Notes
Cook dried chickpeas until their centres are completely creamy; firm chickpeas make lablabi feel unfinished.
Keep enough cooking liquid because lablabi is a bread soup, not a dry chickpea stew.
Day-old bread absorbs broth while retaining some structure; very fresh bread becomes gummy.
Harissa brands vary greatly in salt and heat, so season the pot gradually.
Assemble only when ready to eat because the bread continues absorbing liquid.
Tips and Variations
Use cooked chickpeas and their unsalted liquid for a shorter preparation.
Offer toasted cumin seeds for a stronger aroma at the table.
A spoon of chopped olives may join the capers and preserved lemon.
Keep all traditionally optional animal toppings away from this plant-based service.
For a thinner soup, add boiling water rather than cold water during final seasoning.
Serving Ideas
- Build each bowl at the table so the torn bread remains visible beneath plump chickpeas and rust-coloured broth. Let diners add their preferred amount of harissa and lemon.
Storage
Refrigerate chickpeas and broth together for up to 4 days and reheat to at least 74°C. Store bread and garnishes separately. Freeze the chickpea broth for up to 2 months; never store assembled bowls.
Nutritional Value
Allergen Notes
Contains wheat gluten. Check bread and harissa for sesame, sulphites, celery, or cross-contact. Capers and preserved lemon can be high in sodium.
Frequently Asked Questions
What is lablabi?
It is a Tunisian chickpea and bread soup seasoned with garlic, cumin, harissa, lemon, and olive oil.
Does lablabi need egg or tuna?
No. They are optional toppings; the chickpea, broth, bread, and condiment structure stands on its own.
Why use stale bread?
It absorbs hot broth without becoming as pasty as very fresh bread.
Can canned chickpeas be used?
Yes. Simmer them in water with garlic and spices until very tender and keep enough broth for the bowls.
How spicy should it be?
Season the pot moderately and let each diner add more harissa.