Lablabi is a Tunisian chickpea and harissa soup built on toasted cumin and bright lemon, served over crispy fried bread and topped with a mix-and-match array of eggs, olives, yogurt, and herbs. The soup gains depth from long simmering and gains texture from the contrast of tender chickpeas and crisp croutons.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
If using dried chickpeas, soak them overnight (or up to 24 hours) in an uncovered bowl at room temperature, with 2 tablespoons Kosher salt dissolved into enough water to keep the chickpeas immersed. If using canned chickpeas, drain and rinse them.
Toast the cumin: Add ground cumin to a dry non-stick skillet over medium heat and stir continually until the powder darkens to a deep golden brown. Set aside.
In a large soup pot or dutch oven, sauté the chopped onion in 2 tablespoons of olive oil until translucent. Add the garlic and stir until fragrant.
Add the tomato paste and stir until it coats the onion and garlic mixture and slightly browns. Stir in the toasted cumin and harissa until fragrant and well combined.
Add the chicken broth and deglaze the pot if needed.
Add the chickpeas and quickly bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for about an hour until chickpeas are tender. (Adjust time if using canned chickpeas.)
While the soup simmers, prepare the bread: Cut the baguette into 1/2-inch slices and hand-tear into bite-sized pieces. Heat 3 tablespoons olive oil and 1 teaspoon Kosher salt in a non-stick skillet over medium heat. Add the bread pieces and stir until the bread absorbs the oil and picks up a light crisp/toast. Repeat as necessary. Set aside to cool.
When the chickpeas are tender, turn off the heat. Add the lemon juice and additional salt and pepper to taste.
To serve, place a handful of lightly fried bread pieces in the bottom of each bowl and ladle the broth and chickpeas over the top. Add desired garnishes.
Store soup and croutons separately in airtight containers for up to 3 days. Reheat soup gently on the stovetop; freshen croutons in a dry skillet or oven at 350°F for 2–3 minutes before serving.
non-stick skillet (for toasting cumin and frying bread) · large soup pot or Dutch oven
Yes. Drain and rinse 4 cups canned chickpeas and add them in step 6, but reduce the simmer time to 15–20 minutes since they're already cooked.
Add ground cumin to a dry non-stick skillet over medium heat and stir continually until it darkens to deep golden brown, about 2–3 minutes. Don't walk away—it burns quickly.
Yes. Prepare the soup through step 8 and refrigerate up to 3 days. Reheat gently on the stovetop. Make croutons fresh just before serving so they stay crisp.
Harissa is central to flavor, but sambal oelek or another fermented chili paste can substitute in a pinch, though the taste will differ. Add gradually and taste as you go.
Lablabi is brothier than stew. If it thickens too much, thin with water or broth. The bread croutons absorb liquid, so don't over-reduce before serving.
