Name: Lablabi Chickpea Stew
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Yield: Serves 4
Cuisine: Tunisian
Ingredients: 3 tbsp olive oil, plus extra to serve; 1.5 L water, or 2 L if using dried chickpeas; 1 bay leaf; ½ loaf of crusty bread, torn into large chunks; 1 tbsp capers, to garnish; 1 large onion, finely chopped; 3 x 400 g tins of chickpeas, or 175 g dried chickpeas, soaked overnight; 1 lemon, juiced; 2 tbsp harissa paste (adjust to taste); 6-8 garlic cloves, minced; 1 tsp cumin seeds; 1 tsp ground cumin; Salt and pepper, to taste; 4 eggs, hard-boiled, to garnish; 30 g fresh parsley, chopped, to garnish; 1 tsp paprika; 1 tsp ground coriander

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Lablabi is a traditional Tunisian chickpea soup or stew, commonly enjoyed as a hearty and comforting street food. The dish primarily consists of tender cooked chickpeas served in a flavourful broth that’s typically been seasoned with cumin, garlic, and harissa (a spicy North African chilli paste).

Lablabi is often served over small pieces of stale crusty bread with a generous drizzle of extra-virgin olive oil. It can be garnished with a variety of toppings, such as chopped hard-boil