Name: Lablabi (Tunisian Chickpea Stew)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tunisian
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)

Jump to Recipe · Leave a Review

Lablabi, a heartwarming Tunisian chickpea stew, perfectly combines cozy flavors with simplicity. Picture a steaming bowl of tender chickpeas simmered in fragrant spices, served over crispy bread and finished with fresh citrus and herbs. It’s the perfect dish for those days when you crave something both hearty and comforting. This recipe is an amazing way to showcase the rich culinary traditions of Tunisia, and once you try it, you’ll understand why many consider it a staple.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lablabi (Tunisian Chickpea Stew)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lablabi (Tunisian Chickpea Stew)

I remember the first time I discovered Lablabi at a small café in Tunis. The aroma wafted through the air, enticing me as I took my first bite. I was captivated by the depth of flavor from the spices mingling with the chickpeas, all while dipping warm bread into the stew. This dish is not only easy to prepare, taking about 40 minutes from kitchen to table, but it also serves as a budget-friendly, satisfying meal that anyone can enjoy. So let’s get started on making this delightful Lablabi!

Why You’ll Love This Recipe

Simple & Quick: Toss everything together in about 10 minutes of prep time and let it simmer for 30 minutes.
Irresistible Flavor: A perfect blend of warm spices and zesty lemon makes for a deeply satisfying bowl.
Eye-Catching Appeal: Vibrant colors from garnishes and hearty bread create a visually pleasing dish.
Flexible Serving: Enjoy it as a main course or a snack, perfect for cozy dinners or casual get-togethers.
Diet-Friendly Options: Naturally gluten-free, dairy-free, and vegan, making it suitable for various diets.

Ingredients You’ll Need

2 (15-ounce) cans chickpeas: The star of the stew, adding protein and a creamy texture. You can also use dried chickpeas, but they will require soaking and longer cooking times.
1/2 loaf rustic bread: Adds a delightful crunch and absorbs all the stew’s flavors. Sourdough is a fantastic choice for added tanginess.
Extra virgin olive oil: Enhances flavor and provides richness. Always go for high-quality oil for the best taste.
1 small yellow onion, finely chopped: Adds a sweet aroma when sautéed and deepens the stew’s flavor profile.
3 to 4 large garlic cloves, minced: A necessity for depth, garlic lends an aromatic touch that complements the chickpeas beautifully.
Kosher salt: Enhances all flavors in the dish. Feel free to adjust to your taste.
1 teaspoon ground cumin: Introduces a warm, earthy note, which is key for authentic flavor.
1/2 teaspoon ground coriander: Complements the cumin with a citrusy finish enriching the complexity.
1/2 teaspoon paprika: Provides a subtle smokiness and vibrant color.
1 tablespoon harissa paste: Adds a kick! Adjust the amount based on your spice preference.
2 lemons: One for juicing, and one sliced for serving, brings brightness and freshness to the dish.
1/2 cup roughly chopped parsley, plus more for garnish: Fresh herbs lighten up the stew and are a beautiful garnish.
2 green onions, trimmed and chopped (both white and green parts): Adds a mild onion flavor and freshness that brightens the overall dish.

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, covering them with water by about 1 inch. This ensures they get properly hydrated as they simmer.

Boil then simmer the chickpeas: Bring the chickpeas to a boil and then lower the heat. Partially cover with a lid and let them simmer over low heat for about 30 minutes, or until they are very tender. This step allows the beans to absorb seasoning while becoming creamy and flavorful.

Toast the bread: Set your oven rack about 6 inches beneath the broiler and preheat it to high. While the chickpeas cook, tear half a loaf of rustic bread into bite-sized pieces and arrange them on a large baking sheet. Drizzle generously with extra virgin olive oil, toss to coat, and make sure the crust side is facing down. Broil briefly for about a minute or until the bread is golden brown—keep an eye on it as it can go from perfectly toasted to burnt very quickly!

Sauté the onions and garlic: In a medium non-stick skillet over medium heat, add 2 tablespoons of extra virgin olive oil. When the oil shimmers, toss in the finely chopped onion, minced garlic, a dash of kosher salt, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/2 teaspoon of paprika. Cook for about 5-7 minutes until the onions are tender and translucent, filling your kitchen with a delicious aroma.

Season the chickpea stew: When the chickpeas are tender, transfer the cooked onion and garlic mixture into the saucepan with the simmering chickpeas. Stir in 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice of one lemon, and the roughly chopped parsley, along with a good drizzle of extra virgin olive oil. Mix everything well to combine, taste, and adjust seasoning to your preference.

Serve: Slice the remaining lemon into wedges. Prepare your serving bowls by placing a few pieces of the toasted bread at the bottom of each bowl, ladling the warm lablabi chickpea stew over the top. Finish off with a good drizzle of olive oil, a dollop of harissa, and sprinkle with more parsley and chopped green onions. Serve immediately with lemon wedges and extra toasted bread on the side for dipping.

Storing & Reheating

Lablabi can be stored at room temperature for about 2 hours after cooking. If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the chickpea stew for up to 3 months. When you’re ready to enjoy it again, reheat on the stovetop over medium heat for approximately 10-15 minutes, adding a splash of water if needed to refresh the texture. Just a note—the stew may thicken upon refrigeration or freezing, so adjust with a little water while reheating.

Chef’s Helpful Tips

Avoid any bitterness: Make sure the onions are fully caramelized for flavor and not burnt; keep stirring while they cook.
Check your texture: If using dried chickpeas, ensure they are properly soaked and tested for doneness.
Spice it up: Customize seasoning levels by altering the harissa and adding your favorite spices, like turmeric or red pepper flakes.
Bring out the flavors: Allow the stew to simmer for at least 30 minutes to fully develop flavors and enrich the broth.
Make-ahead magic: This stew actually tastes better the next day, so feel free to make it in advance!

Lablabi is a wonderful introduction to Tunisian cuisine, boasting bold flavors and comforting textures. Not only is it a delightful hug in a bowl, but it also allows room for your creativity—swap in other beans or use different herbs to suit your taste. I invite you to gather around the table with family and friends for a cozy meal. Enjoy this dish, and let it warm your heart!

Recipe FAQs

Can I use dried chickpeas instead of canned?

Absolutely! If you prefer to use dried chickpeas, soak them overnight in plenty of water. You’ll need to cook them until tender, which usually takes about 1-2 hours. Follow the same steps for seasoning and preparing the stew once they are cooked.

What else can I serve with Lablabi?

Lablabi pairs wonderfully with a simple salad or a side of roasted vegetables. You can also serve it with additional pita or flatbread for scooping up every last drop of that flavorful stew.

Is Lablabi spicy?

The spiciness of Lablabi depends on how much harissa you choose to add. If you’re sensitive to heat, start with a small amount and adjust to your liking. Harissa can be a bit fiery, but it also adds wonderful flavor and depth to the dish.

How do I refresh leftovers?

To refresh leftovers, simply add a little water while reheating to achieve your desired texture. You can also squeeze in some fresh lemon juice or stir in additional chopped parsley for a burst of freshness.

More Soups Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Lablabi (Tunisian Chickpea Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Tunisian

Print Recipe

Description

Experience the vibrant flavors of Lablabi, a delightful Tunisian chickpea stew. This dish is not only simple to prepare but also satisfying and nourishing, making it an excellent choice for a quick dinner or a healthy meal. With chickpeas simmered in spices and served with crispy bread, it’s a comfort food that will warm your soul!

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, combine chickpeas with their liquids and add enough water to cover them by about 1 inch.
Bring to a boil, then reduce heat, cover partially, and simmer for about 30 minutes or until chickpeas are very tender.
Preheat the broiler, arrange torn bread pieces on a baking sheet, drizzle with olive oil, and broil until golden brown, about 1 minute.
In a non-stick skillet, heat olive oil over medium heat, then add chopped onions, minced garlic, a pinch of salt, ground cumin, coriander, and paprika. Cook until onions are soft and translucent.
Transfer the onion and garlic mixture into the saucepan with chickpeas. Stir in harissa paste, a pinch of salt, lemon juice, chopped parsley, and additional olive oil. Adjust the seasoning to taste.
Prepare serving bowls by placing toasted bread at the bottom. Ladle the chickpea stew over the bread, drizzle with olive oil, add a dollop of harissa, garnish with parsley and green onions, and serve with lemon wedges.

Notes

Feel free to adjust the amount of harissa paste based on your spice preference.
This dish can be made vegetarian by using vegetable broth instead of water for simmering the chickpeas.