Lablabi (Tunisian Chickpea Stew) Recipe
User Reviews
5
Lablabi (Tunisian Chickpea Stew) Recipe
Description
This Lablabi recipe uses canned chickpeas simmered with their liquid and extra water until very tender. The stew is seasoned with a blend of spices including cumin, coriander, paprika, and harissa paste for heat, along with garlic and onion sautéed in olive oil. The cooking method softens the chickpeas and infuses the broth with deep, aromatic flavors.
Rustic bread torn into bite-sized pieces is toasted with olive oil until golden and crisp, then added to bowls before serving the stew over them. Parsley and chopped green onions garnish the dish, adding freshness and color. Lemon juice is commonly added for brightness, and additional harissa can be served on the side to adjust spice levels.
Lablabi is traditionally enjoyed as a filling meal or street food. It can be enriched by adding poached eggs or served with pickled turnips and olives for more complex flavors. The stew’s bread-soaked broth and soft chickpeas create a satisfying bite that balances heat, acidity, and herbaceousness.
The recipe notes suggest using leftover toasted bread for other applications like salads or breadcrumbs if not used in the stew. Lablabi’s spices and toppings offer flexibility to enhance or customize the dish.
Ingredients
- 2 chickpeas 15-ounce cans
- 1/2 Rustic bread loaf
- extra virgin olive oil
- 1 onion finely chopped, small, yellow
- 3 to 4 garlic minced, large cloves
- kosher salt
- 1 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 tablespoon harissa paste more for later
- 2 lemon plural
- 1/2 cup parsley plus more for garnish, roughly chopped
- 2 green onion trimmed and chopped (both white and green parts
Instructions
- Prepare the canned chickpeas: In a medium saucepan, set over medium-high heat add the chickpeas with their liquids and cover the chickpeas with water by about 1 inch.
- Boil then simmer the chickpeas: Bring the chickpeas to a boil, then lower the heat and cover part-way with a lid. Simmer the chickpeas over low heat for about 30 minutes or until very tender.
- Toast the bread: Set your oven rack about 6 inches beneath the boiler and set the broiler to high. While the chickpeas cook, tear some hearty crusty bread into a little larger than bite-size pieces and arrange them on a large sheet. Drizzle the bread with extra virgin olive oil, toss to coat and arrange them so the pieces are crust side down. Broil briefly, maybe a minute or so just until the bread turns golden brown. Watch carefully, as the bread can go from golden brown to burnt quickly!
- Saute the onions and garlic: Add 2 tablespoons extra virgin olive oil in a medium non-stick skillet set over medium heat. When the oil begins to shimmer, add the onions and garlic, a dash of kosher salt, cumin, coriander, and paprika. Cook over medium heat, tossing regularly until the onions are tender and translucent.
- Season the chickpea stew: When the chickpeas are ready, transfer the onion and garlic mixture to the saucepan with the chickpeas. Add 1 tablespoon harissa paste, a big pinch of kosher salt, juice from 1 lemon, chopped parsley, and a good drizzle of extra virgin olive oil. Stir to combine. Taste and adjust seasoning.
- Serve: Slice the remaining lemon into wedges. Prepare serving bowls and place a few pieces of toasted bread on the bottom. Ladle the lablabi chickpea stew on top of the bread and add a good drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions. Serve immediately with lemon wedges and more of the toasted bread to the side.
Notes
- Poached eggs can be added on top for a heartier meal.
- Common accompaniments include preserved lemons, pickled turnips, and olives to enhance flavor.
- Leftover toasted bread can be saved and used for salads or ground to make seasoned breadcrumbs.
- The stew balances earthy chickpeas with spicy harissa, fresh herbs, and crispy bread for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1962 kcal
% Daily Value*
| Calories | 196.2kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 7.8g | 16% |
| Fat | 1.9g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 0.4g | 2% |
| Sodium | 400mg | 17% |
| Potassium | 281.2mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5.9g | 12% |
| Vitamin A | 859.4IU | 17% |
| Vitamin C | 43.2mg | 48% |
| Calcium | 76.5mg | 8% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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