Lablabi (Tunisian Chickpea Stew)
Lablabi, a comforting Tunisian chickpea stew, has a rustic charm that warms the heart and soothes the soul. Picture a bowl brimming with tender, spiced chickpeas nestled on a base of crunchy toasted bread, all kissed by a drizzle of vibrant olive oil. It’s a beautiful harmony of textures and flavors—each bite is savory, zesty, and utterly satisfying. It’s hard to believe something so delightful can come together in just about 40 minutes!
Table of Contents
I first stumbled upon Lablabi during a culinary adventure in Tunisia’s vibrant markets, where the scent of spices wafted through the air. The first bowl of this hearty stew was served to me with a side of lemon wedges, fresh parsley, and a dollop of fiery harissa. I was hooked. It’s not just food—it’s a memory, a moment of warmth, and a dish that fits any occasion, whether you’re hosting friends or simply craving something soul-nourishing.
Why You’ll Love This Recipe
- Simple & Quick: Whip up this nourishing dish in about 40 minutes, perfect for a weeknight dinner.
- Irresistible Flavor: Enjoy layers of taste from spices, lemon, and fresh herbs that dance on your palate.
- Eye-Catching Appeal: The beautiful contrast of golden bread and vibrant broth makes for a stunning presentation.
- Flexible Serving: Great as a cozy main dish or a light starter; ideal for gatherings or quiet nights in.
- Diet-Friendly Options: Naturally vegan and can easily be adapted for gluten-free diets with suitable bread.
Ingredients You’ll Need
- 2 (15-ounce) cans chickpeas: These legumes are the star of the show, offering protein and heartiness. Canned is convenient, but feel free to use dried chickpeas soaked overnight.
- 1/2 loaf rustic bread: A hearty, crusty bread works best for soaking up the stew. Sourdough or country-style bread are ideal choices.
- Extra virgin olive oil: This adds a richness and depth of flavor. Opt for high-quality oil to elevate the dish.
- 1 small yellow onion, finely chopped: The onion brings sweetness and depth. Shallots can be substituted for a milder flavor.
- 3 to 4 large garlic cloves, minced: Garlic infuses a fragrant and robust taste—always use fresh for the best flavor.
- Kosher salt: Essential for enhancing each ingredient’s flavor. Sea salt can also serve if that’s what you have.
- 1 teaspoon ground cumin: This warm spice adds an earthy note. Toasting whole seeds before grinding can intensify their flavor.
- 1/2 teaspoon ground coriander: A hint of citrus and sweetness, it lifts the dish beautifully.
- 1/2 teaspoon paprika: Add either sweet or smoked paprika; both meld well with the overall flavor.
- 1 tablespoon harissa paste: This North African chili paste brings heat and depth. Adjust to taste, or use a substitute chili paste if needed.
- 2 lemons: Fresh lemon juice brightens up the stew, while lemon wedges served with it enhance the flavor further.
- 1/2 cup roughly chopped parsley, plus more for garnish: Parsley adds freshness and color. Thyme or cilantro can be alternatives for a different flavor profile.
- 2 green onions, trimmed and chopped (both white and green parts): These provide a light crunch and herbal note. Chives can serve as a mild substitute.
How to Make Lablabi (Tunisian Chickpea Stew)
Prepare the chickpeas: In a medium saucepan, set over medium-high heat, add the 2 (15-ounce) cans of chickpeas with their liquids. Cover them with water by about 1 inch. This will ensure enough cooking liquid for the dish.
Boil then simmer: Bring the chickpeas to a boil, then lower the heat and partially cover the saucepan with a lid. Let them simmer over low heat for about 30 minutes or until very tender. This makes them velvety and delicious, allowing all the flavors to meld.
Toast the bread: Set your oven rack about 6 inches beneath the broiler and preheat it to high. While the chickpeas are simmering, tear your chosen rustic bread into slightly larger than bite-size pieces. Arrange them on a baking sheet and drizzle with extra virgin olive oil. Toss to coat, then place the bread crust side down and broil for just about 1 minute until golden brown. Keep a close eye; it can go from golden brown to burnt very quickly!
Sauté the onions and garlic: In a medium non-stick skillet set over medium heat, heat 2 tablespoons of extra virgin olive oil until it shimmers. Add the finely chopped onion, minced garlic, a dash of kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon paprika. Cook while tossing regularly until the onions are tender and translucent, about 5-7 minutes. This will create a fragrant base for your stew.
Season the chickpea stew: When the chickpeas are tender, transfer the sautéed onion and garlic mixture to the saucepan with the chickpeas. Add 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice from 1 lemon, and 1/2 cup of roughly chopped parsley along with a good drizzle of extra virgin olive oil. Stir everything to combine and taste, adjusting seasoning as desired.
Serve: Slice the remaining lemon into wedges. Prepare serving bowls by placing a few pieces of toasted bread at the bottom. Ladle the lablabi chickpea stew generously over the bread, adding a drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions on top. Serve immediately with lemon wedges and additional toasted bread on the side for a delightful crunch.
Storing & Reheating
If you have leftovers, store them in an airtight container at room temperature for up to 2 hours, then refrigerate for up to 3 days. To freeze, portion your lablabi into freezer-safe containers, where it can last for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop over low heat until warmed through, adding a splash of water if needed for consistency. Note that while the flavors remain delicious, the chickpeas may get slightly softer after freezing.
Chef’s Helpful Tips
- Avoid overcooking the chickpeas; they should be soft but not mushy for the best texture.
- Use room temperature ingredients where possible to ensure even cooking and flavor development.
- For a creamier stew, try adding a splash of vegetable broth or coconut milk towards the end of cooking.
- Don’t skimp on the garnishes! Fresh herbs and a drizzle of olive oil really elevate the dish.
- Preparing the stew a day in advance allows the flavors to meld even further, making it even more delicious.
Lablabi offers a wonderful blend of flavors and textures that are sure to impress. Its ease of preparation and customizable nature make it an ideal dish to experiment with. If you’re a fan of hearty, fulfilling meals, you’re likely to fall in love with this one. So gather your ingredients, roll up your sleeves, and enjoy this comforting stew alongside friends and family.
Recipe FAQs
Can I make Lablabi with dried chickpeas?
Absolutely! If you prefer using dried chickpeas, soak about 1 cup of chickpeas overnight. Drain and rinse them, then cook according to package instructions until tender. Adjust the cooking time as necessary to ensure they are fully cooked before adding them to the stew.
How spicy is the harissa in Lablabi?
Harissa can range in spiciness, depending on the brand and ingredients used. Start with 1 tablespoon, then taste the stew before adding more, especially if you are sensitive to heat. You can always add more harissa later, but it’s hard to take away the heat once it’s in!
What can I serve with Lablabi?
Lablabi is hearty and satisfying on its own, but it pairs wonderfully with a fresh side salad or a platter of olives and pickles. You can also complement it with yogurt or a light, tangy sauce for additional creaminess and flavor.
Can I make Lablabi ahead of time?
Yes! This dish is perfect for meal prep. You can prepare the stew a day in advance, allowing all those lovely flavors to develop further. Just store it in the refrigerator and reheat when ready to serve. Enjoy!
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📖 Recipe Card
Lablabi (Tunisian Chickpea Stew)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Tunisian
Description
Lablabi, a delightful Tunisian Chickpea Stew, is filled with rich spices and chickpeas, topped with golden toasted bread. Perfect for a quick, healthy dinner or comfort food.
Ingredients
- 2 (15-ounce) cans chickpeas
- 1/2 loaf rustic bread
- Extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 to 4 large garlic cloves, minced
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 tablespoon harissa paste, more for later
- 2 lemons
- 1/2 cup roughly chopped parsley, plus more for garnish
- 2 green onions, trimmed and chopped (both white and green parts)
Instructions
- In a medium saucepan over medium-high heat, add the chickpeas with their liquids and cover with water by about 1 inch.
- Bring to a boil, then lower the heat and simmer, partially covered, for about 30 minutes until tender.
- Set the oven rack 6 inches beneath the broiler and preheat to high. Tear the bread into bite-size pieces, toss with olive oil, and broil until golden brown, about a minute, watching carefully to prevent burning.
- In a medium non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic, with a dash of kosher salt, cumin, coriander, and paprika. Sauté until onions are tender and translucent.
- Transfer the sautéed onion and garlic to the saucepan with chickpeas. Stir in harissa, a pinch of kosher salt, the juice of 1 lemon, chopped parsley, and a drizzle of olive oil. Taste and adjust seasoning as needed.
- Slice the remaining lemon into wedges. In serving bowls, place toasted bread, ladle the chickpea stew on top, drizzle with olive oil, add a dollop of harissa, sprinkle more parsley, and chopped green onions. Serve with lemon wedges and remaining toasted bread.
Notes
Adjust the spice level by adding more harissa according to your preference.
For extra flavor, let the stew sit for a few minutes after cooking to meld the ingredients.
Use good quality olive oil for drizzling over the stew.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
