Lablabi (Tunisian Chickpea Soup)
Lablabi is a traditional Tunisian chickpea soup with a creamy, blended texture infused with garlic, cumin, and harissa. It's a hearty, warming dish typically served with crusty bread and a drizzle of olive oil.
Lablabi is a traditional Tunisian chickpea soup with a creamy, blended texture infused with garlic, cumin, and harissa. It's a hearty, warming dish typically served with crusty bread and a drizzle of olive oil.
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In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until golden brown.
Add the cumin, paprika, and harissa to the pot, and cook for another minute to release their flavors.
Add the drained chickpeas, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes, until the chickpeas are tender.
Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful not to overfill.
Return the soup to the pot and season with salt and pepper to taste. If the soup is too thick, add more water or broth to reach your desired consistency.
To serve, ladle the lablabi into bowls and drizzle with olive oil. Top with a dollop of harissa and a sprinkle of chopped parsley. Serve with crusty bread on the side.
Store in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop, adding water if it thickens. Freezes well for up to 3 months.
immersion blender or stand blender
Yes, you can leave it chunky if you prefer, but blending creates the traditional creamy texture that defines lablabi. Blend partially for a rustic consistency.
Start with 1 teaspoon in the pot and add more harissa only when serving so diners can control the heat level.
Yes; soak dried chickpeas overnight, then cook them in the broth for 1–1.5 hours until tender before following the recipe from step 2.
Lablabi should be creamy but spoonable, not porridge-like. Add water or broth gradually in step 5 to reach your preferred consistency.
Yes, this recipe is naturally vegan—it uses only olive oil, chickpeas, and vegetable broth with no animal products.
