Lablabi (Tunisian Chickpea Stew)
There’s something incredibly comforting about a bowl of Lablabi (Tunisian Chickpea Stew). This soul-warming stew is a staple in Tunisia, characterized by its robust spices, tender chickpeas, and the satisfying crunch of toasted bread. The depth of flavor from the harissa paste adds a delightful kick, making it perfect for cozy nights or easy weeknight dinners. Plus, it’s effortlessly easy to make, and surprisingly budget-friendly, showing that delicious homemade meals don’t need to break the bank.
Table of Contents
I remember the first time I tasted Lablabi—it was at a quaint little cafe that offered middle eastern fare. The rich, cumin-scented broth, combined with creamy chickpeas and the crispy bread created a symphony of textures and flavors. Since then, it has become a regular on my dinner table. This recipe is adaptable, allowing you to tweak spices and garnishes as you please, and it’s genuinely a dish that you’ll turn to again and again. Get ready to savor every spoonful!
Why You’ll Love This Recipe
- Simple & Quick: You only need about 10 minutes of prep and 40 minutes of cooking to bring this meal together.
- Irresistible Flavor: With a balance of warm spices and zesty lemon, every bite bursts with flavor.
- Eye-Catching Appeal: The vibrant colors from the parsley and green onions on top make it visually stunning.
- Flexible Serving: Perfect for a cozy weeknight dinner or a casual get-together with friends.
- Diet-Friendly Options: This dish is naturally vegan and gluten-free, accommodating various diets with ease.
Ingredients You’ll Need
- 2 (15-ounce) cans chickpeas: The star of the dish! They provide fiber and protein. If you want to use dried chickpeas, they should be soaked overnight and cooked before adding them to the stew.
- 1/2 loaf rustic bread: For that essential crunch. A hearty, crusty bread works great, but feel free to substitute with any crusty bread you prefer.
- Extra virgin olive oil: Adds richness and flavor. Always opt for good quality since it’s used in the broth and as a garnish.
- 1 small yellow onion, finely chopped: Provides a sweet base flavor. You can use shallots if you prefer a milder taste.
- 3 to 4 large garlic cloves, minced: Garlic adds depth. Adjust the amount if you’re sensitive to its flavor.
- Kosher salt: Essential for bringing out the flavors. If you’re using regular table salt, reduce the amount slightly.
- 1 teaspoon ground cumin: This spice adds warmth and a hint of earthiness. If available, try toasted cumin for a deeper flavor.
- 1/2 teaspoon ground coriander: Offers a slight citrus note that complements the dish.
- 1/2 teaspoon paprika: Adds a subtle sweetness and a beautiful color.
- 1 tablespoon harissa paste: This North African chili paste gives the dish its signature heat. Add more if you like it spicier!
- 2 lemons: The juice of one brightens the stew, while wedges for serving provide a fresh finish.
- 1/2 cup roughly chopped parsley, plus more for garnish: Fresh parsley adds brightness and balancing flavor.
- 2 green onions, trimmed and chopped (both white and green parts): These provide a crisp contrast as a garnish.
How to Make Lablabi (Tunisian Chickpea Stew)
Prepare the canned chickpeas: In a medium saucepan set over medium-high heat, add the 2 (15-ounce) cans of chickpeas with their liquids. Cover the chickpeas with water, adding about 1 inch above the chickpeas.
Boil then simmer the chickpeas: Bring the chickpeas to a boil, then lower the heat and partially cover the saucepan with a lid. Simmer the chickpeas over low heat for about 30 minutes, or until they are very tender.
Toast the bread: Preheat your broiler and set your oven rack about 6 inches beneath the heating element. While the chickpeas are cooking, tear your 1/2 loaf of rustic bread into slightly larger-than-bite-size pieces. On a baking sheet, drizzle the bread with extra virgin olive oil, toss to coat, and arrange the pieces crust-side-down. Broil briefly for approximately 1 minute, or until the bread turns golden brown. Keep a close eye on it; it can go from golden to burnt swiftly!
Saute the onions and garlic: In a medium non-stick skillet over medium heat, heat 2 tablespoons of extra virgin olive oil. Once the oil shimmers, add the finely chopped onion and minced garlic, along with a dash of kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon paprika. Sauté, stirring regularly until the onions are tender and translucent—about 5 to 7 minutes.
Season the chickpea stew: When the chickpeas are ready, carefully transfer the onion and garlic mixture into the saucepan with the chickpeas. Stir in 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice from 1 lemon, and the chopped parsley, followed by a good drizzle of extra virgin olive oil. Mix until well combined, taste, and adjust seasoning as you like.
Serve: Slice the remaining lemon into wedges. In individual serving bowls, place a few pieces of toasted bread on the bottom. Ladle the lablabi chickpea stew over the bread; finish with a drizzle of olive oil, a dollop of harissa, some additional parsley, and the chopped green onions. Serve immediately with lemon wedges and extra toasted bread on the side.
Storing & Reheating
Store any leftover Lablabi in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating. To warm, heat gently on the stove over low heat until warmed through, adding a splash of water if needed to revive the texture. As it sits, the flavors will continue to meld, making it even more delicious over time!
Chef’s Helpful Tips
- One common mistake is overcooking the chickpeas if using dried. Ensure they are fully soaked and pre-cooked to achieve the right texture.
- For the best flavor development, let the stew sit for a few minutes before serving, allowing the spices to settle.
- If you prefer a thicker stew, mash some chickpeas against the side of the pot before serving. This adds creaminess without needing additional ingredients.
- Experiment with your favorite spices! A pinch of cinnamon or nutmeg can add a unique spin.
- Add vegetables like carrots or bell peppers for extra nutrients and flavor.
Lablabi is more than just a stew; it’s a beautiful blend of flavors that encourages you to get creative. This meal not only feeds the belly but also the soul. Don’t shy away from making it your own!
Recipe FAQs
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer dried chickpeas, soak them overnight in water. Cook them in a pressure cooker or on the stovetop until tender before adding them to the stew.
How spicy is the harissa paste?
Harissa can vary in heat based on the brand. Start with 1 tablespoon, taste the stew, and add more if you desire a stronger kick!
Can I make Lablabi ahead of time?
Yes, you can prepare Lablabi up to 2 days in advance. The flavors deepen as it sits, making it even more delicious! Just reheat gently before serving.
What can I serve alongside Lablabi?
Lablabi is hearty enough to be a meal on its own, but it’s lovely with a fresh side salad or some pickled vegetables for a contrasting crunch.
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📖 Recipe Card
Lablabi (Tunisian Chickpea Stew)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Tunisian
Description
Lablabi is a delightful Tunisian chickpea stew that boasts an exciting mix of spices, tender chickpeas, and crusty bread. This comforting dish is easy to prepare and perfect for a quick dinner or a healthy meal, providing a taste of North Africa with every spoonful.
Ingredients
- 2 (15-ounce) cans chickpeas
- 1/2 loaf rustic bread
- Extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 to 4 large garlic cloves, minced
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 tablespoon harissa paste, more for later
- 2 lemons
- 1/2 cup roughly chopped parsley, plus more for garnish
- 2 green onions, trimmed and chopped (both white and green parts)
Instructions
- In a medium saucepan over medium-high heat, combine the chickpeas with their liquids and cover them with about 1 inch of water.
- Bring to a boil, then reduce heat and partially cover the pan. Simmer the chickpeas on low for approximately 30 minutes or until very tender.
- Position the oven rack about 6 inches below the broiler and preheat to high. Tear the rustic bread into slightly larger than bite-size pieces and place them on a baking sheet. Drizzle with olive oil, toss to coat, and arrange the pieces crust-side down. Broil for about a minute until golden brown, watching closely to prevent burning.
- In a medium non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chopped onions, minced garlic, a dash of kosher salt, cumin, coriander, and paprika. Cook while stirring until the onions are tender and translucent.
- When the chickpeas are done, transfer the onion and garlic mixture to the chickpea saucepan. Stir in the harissa paste, a pinch of kosher salt, juice from 1 lemon, chopped parsley, and a drizzle of olive oil. Taste and adjust seasoning as needed.
- Slice the remaining lemon into wedges. In serving bowls, place a few pieces of toasted bread at the bottom. Ladle the lablabi chickpea stew over the bread, add a drizzle of olive oil, a dollop of harissa, and garnish with parsley and green onions. Serve immediately with lemon wedges and more toasted bread on the side.
Notes
Add more harissa for additional heat according to your taste.
This dish can be made ahead of time and simply reheated before serving for a quick meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
