Tunisia
Tunisian Lablabi
A Tunisian chickpea-and-bread bowl brightened with cumin, lemon, garlic and harissa, with toppings added to taste.
About this dish
Lablabi is a Tunisian chickpea dish in which hot, cumin-scented broth is poured over pieces of bread and finished to the eater’s taste. Harissa, lemon, olive oil, egg, tuna and capers are common additions, but combinations vary.
Ingredients & method
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups water or light vegetable broth
- 4 garlic cloves, lightly crushed
- 2 tsp ground cumin
- 1 tsp kosher salt
- 4 cups torn day-old crusty bread
- 2–4 tbsp harissa
- 1 lemon, cut into wedges
- Extra-virgin olive oil
- Optional toppings: soft-cooked eggs, tuna, capers, chopped parsley
Method
- 1. Simmer chickpeas, water, garlic, cumin and salt for 20 minutes so the broth becomes flavorful.
- 2. Divide torn bread among deep bowls.
- 3. Ladle chickpeas and plenty of hot broth over the bread.
- 4. Add harissa, lemon juice and olive oil to taste.
- 5. Finish with any desired traditional-style toppings and serve immediately.
Build the dish from its components
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and ceremonial versions may differ.