Protein Rich, Main course, Soups, Whole Food Plant Based, African, Tunisia

Lablabi - Tunisian Chickpea Soup

by Yassine Mansour

A classic, comforting North African staple, Lablabi is a soul-warming chickpea soup infused with aromatic garlic, earthy cumin, and a spicy kick of harissa, served over hearty chunks of crusty bread.

Total Time

45 mins

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 8 Servings

2 cups (or 2 lbs canned)

Dried garbanzo beans (or canned chickpeas)
4-6

Garlic cloves, minced
1 tablespoon

Harissa paste
1 tablespoon

Ground cumin
to taste

Salt
1

Lemon, juiced
6 tablespoons

Extra virgin olive oil
3 slices

Day-old bread (French bread preferred), torn into pieces

Time

Preparation Time

15 mins
Cooking Time

30 mins
Total Time

45 mins

Goes Great with

VEGAN CUCUMBER SALAD

CUCUMBER

VEGETABLE SALAD WITH VEGAN MAYONNAISE SAUCE

VEGAN PAPAYA SALAD

VEGAN ORANGE, RED COLOR MIXED RICE

VEGAN GRILLED VIETNAMESE BREAD WITH SALT AND CHILI

Method

If using dried chickpeas, soak them in water overnight. Rinse well before cooking.
In a large pot, cover the soaked chickpeas with fresh water and bring to a boil. Simmer for 15-20 minutes or until tender. If using canned chickpeas, simply drain, rinse, and simmer in 4 cups of water for about 10 minutes.
Stir in the minced garlic, harissa, ground cumin, and salt. Allow the flavors to meld together by simmering for an additional 10 minutes.
To serve, place a portion of bread crumbs in each bowl. Ladle the hot soup over the bread.
Top each bowl with a drizzle of olive oil and a splash of fresh lemon juice. Serve immediately with extra harissa on the side for those who prefer more heat.

Notes:

For a richer depth of flavor, sauté garlic, red onion, carrot, and celery in olive oil before adding the chickpeas and broth. Always use day-old bread, as it holds up better against the hot soup without turning too mushy.