Tunisian
Lablabi
Tunisian chickpea and bread soup
A bold Tunisian chickpea soup ladled over bread and finished with harissa, cumin, lemon and olive oil.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Tunisian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Lablabi
Ingredients
Main
Method
- 1
Simmer the chickpeas with water, garlic, cumin and salt until the broth is fragrant.
- 2
Put torn bread into deep serving bowls.
- 3
Stir harissa into the soup to taste and ladle the hot chickpeas and broth over the bread.
- 4
Finish each bowl with olive oil, extra cumin and plenty of lemon.
Lablabi is a Tunisian chickpea soup traditionally assembled over pieces of bread and sharpened with harissa and lemon.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only if the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless the dish is intended to be served cold.
Keep cooking
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