Lablabi (Tunisian Chickpea Soup)
Lablabi (Tunisian Chickpea Soup)
Serves 6
INGREDIENTS:
1½ cups (300 g) dried chickpeas, soaked overnight in plenty of water with 1 teaspoon
baking soda (See Note)
¼ cup (60 ml) extra-virgin olive oil, plus more for serving
Juice of 1 lemon, or to taste
1 Tablespoon Harissa, plus more for garnish. (See below)
5 cloves garlic, minced to a fine paste
1 tablespoon ground cumin, plus more for garnish
Sea Salt
2 to 4 slices day-old bread, cut into bite-size pieces
2 lemons, cut into wedges
INSTRUCTIONS:
1. Drain and rinse the chickpeas.
2. Put in a large pot with 5 1/4 cups (1.25 liters) water and bring to a boil over medium heat, skimming off the white foam. Reduce the heat to low, cover, and simmer for 1 hour, or until the chickpeas are tender but not mushy.
3. When the chickpeas are done, add the oil, lemon juice, harissa, garlic, cumin, and salt to taste. Simmer for a few more minutes.
4. Divide the bread among 6 individual soup bowls—how much you put in depends on your taste and how thick you want your soup to be. Taste and adjust the seasoning of the soup before ladling it onto the bread.
5. Place a knob of harissa in the middle of each bowl of soup.
6. Drizzle a little olive oil all around and sprinkle a little cumin all over.
Serve very hot with the lemon wedges.
NOTE: Don’t neglect to add the baking soda: It helps soften the chickpeas and shorten their cooking time. Without the baking soda, the chickpeas will take 2 hours, possible longer to cook.
Harissa
INGREDIENTS:
5 ounces (150 g) dried guajillo chiles
1/2 ounce (15 g) dried árbol chiles
Boiling water
1/4 cup (25 g) caraway seeds
10 cloves garlic, peeled
Sea Salt
Extra-virgin olive oil, for covering the harissa
INSTRUCTIONS:
1. Pull the stems off the chiles. Shake out and discard the seeds. Rinse the chiles under cold water, then soak them in boiling water for about 30 minutes.
2. Put the caraway seeds in a food processor and process for a minute or so, then add the garlic and a little salt and process until the garlic is almost completely minced.
3. Drain the chiles. Add to the garlic and caraway seeds and add more salt to taste—the harissa needs to be salted enough without tasting salty. Process until you have a lightly textured paste—the chiles should not be completely pulverized.
4. Taste and add more salt if necessary. Spoon into a 1-pint (500 ml) glass far. Pour in enough olive oil to completely cover the surface of the harissa. This will help preserve it—make sure you top up the oil every time you use some of the harissa. Well covered in oil, harissa will keep for months in the refrigerator.
Recipes from: Feast: Food of the Islamic World by Anissa Helou
Tunisia Recipes 2026
