Classified as a “soup”, lablabi (or lablebi) is a hearty meal. Yes, this Tunisian dish is certainly composed of a broth, but also of a multitude of heartier ingredients. The star ingredient? Chickpeas! With a dollop of harissa, of course. What’s more, lablabi is very easy to prepare. Here goes the recipe!
What exactly is lablabi?
Reassuring and tasty, lablabi is eaten in popular canteens or at breakfast time by many Tunisian families. The reason it’s so nutritious is that it contains chickpeas, stale bread, a poached egg, and often tuna, olives and harissa to garnish. And don’t forget the stock, which gives lablabi that comforting soupy air. Spices and herbs play a fundamental role. Alongside the famous chili paste, we find cumin, sometimes paprika and coriander. Anecdotally, stale bread is placed at the bottom of the bowl to soak up all the flavors.
Voir cette publication sur Instagram
How to prepare lablabi?
Before you start, remember to use dried chickpeas rather than canned ones. They’re much better, and chickpeas are the main ingredient in this dish, so don’t overlook them!
Soak the dried chickpeas the day before. Then, the next day, cook them in a saucepan for about 1h30. Don’t hesitate to taste them to check for doneness.
In a bowl, start by arranging pieces of stale bread, then pour in the cooked chickpeas, reserving a little of the cooking water for the broth. Season with olive oil, cumin, paprika (optional), coriander and a tablespoon of harissa.
All that’s left is to garnish this base with a poached (or soft-boiled) egg, tuna, and olives, again adding a drizzle of olive oil. Enjoy!
