Tunisian · Main
Cumin chickpea broth over bread with harissa, lemon and egg.
Photo by Yamen · CC BY-SA 4.0
Lablabi is a Tunisian street-food bowl assembled from chickpeas and hot cumin broth poured over torn stale bread. Harissa, lemon, olive oil and optional egg make each serving personal.
Technique notes
Tunisian kitchen
Tunisian lablabi layers cumin-scented chickpea broth over torn bread with harissa, lemon, olive oil and egg.
Combine chickpeas, liquid, garlic, cumin and salt; simmer 20 minutes, mashing a few beans.
Divide torn stale bread among deep bowls and spoon a little harissa over each.
Ladle chickpeas and boiling-hot broth over bread; let stand 2 minutes.
Top with olive oil, lemon, more cumin, parsley, capers and optional soft egg.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Lablabi is a Tunisian street-food bowl assembled from chickpeas and hot cumin broth poured over torn stale bread. Harissa, lemon, olive oil and optional egg make each serving personal.
Refrigerate chickpea soup separately for up to 4 days; assemble with fresh bread and garnishes.
Serve immediately with extra harissa and lemon at the table.
