Lablabi (Tunisian Chickpea Stew)
Lablabi (Tunisian Chickpea Stew) is a wonderful warm dish that envelopes you in comforting flavors while being surprisingly simple to prepare. This hearty stew combines tender chickpeas with aromatic spices, making it a culinary gem from Tunisia. The addition of rustic bread offers a delightful touch, transforming the chickpeas into a rich, satisfying meal perfect for any occasion.
Table of Contents
I first tasted lablabi on a chilly evening at a friend’s gathering, where the comforting aroma filled the room and invited everyone to come together around the table. It was love at first bite! With its delightful blend of spices and a hearty texture, this dish gives you that cozy feeling everyone craves when the weather turns cold. The great news? You can whip up your own batch right in your kitchen in just about 40 minutes! Excited to try it? Let’s jump right in!
Why You’ll Love This Recipe
- Simple & Quick: Prep it in 10 minutes and let it simmer while you hang out!
- Irresistible Flavor: Earthy chickpeas coupled with garlic, cumin, and harissa create a flavor explosion.
- Eye-Catching Appeal: The colors of the stew and garnish will brighten up any table.
- Flexible Serving: Enjoy it as a light lunch, hearty dinner, or snack; it fits any occasion.
- Diet-Friendly Options: This dish is naturally vegan and can easily be tailored to suit gluten-free needs.
Ingredients You’ll Need
- 2 (15-ounce) cans chickpeas: A great source of protein and fiber that gives the stew its body. If using dried chickpeas, soak them overnight and cook until tender.
- 1/2 loaf rustic bread: The perfect accompaniment to soak up that delicious stew. A hard country-style bread works best.
- Extra virgin olive oil: For sautéing and drizzling on top, it adds richness and depth to the dish.
- 1 small yellow onion, finely chopped: A base ingredient that enhances the stew’s flavor.
- 3 to 4 large garlic cloves, minced: Fresh garlic brings a bold aromatic punch that’s hard to resist.
- Kosher salt: Enhances all the flavors in the stew.
- 1 teaspoon ground cumin: This spice adds a warm, nutty flavor that complements the chickpeas perfectly.
- 1/2 teaspoon ground coriander: A touch of citrusy warmth that brightens the dish.
- 1/2 teaspoon paprika: Provides color and enhances the stew’s savoriness.
- 1 tablespoon harissa paste: A North African chili paste that adds a delightful heat and depth of flavor.
- 2 lemons: The juice from one adds acidity to balance the stew, while the other is served as wedges on the side.
- 1/2 cup roughly chopped parsley, plus more for garnish: Fresh herbs brighten the dish and add a pop of color.
- 2 green onions, trimmed and chopped (both white and green parts): Adds a fresh, mild onion flavor, perfect for finishing off your stew.
How to Make Lablabi (Tunisian Chickpea Stew)
Prepare the canned chickpeas: In a medium saucepan, set over medium-high heat, add the 2 (15-ounce) cans of chickpeas along with their liquids. Cover the chickpeas with water by about 1 inch and bring everything to a boil.
Boil then simmer the chickpeas: Once boiling, lower the heat and partially cover the pan with a lid. Let the chickpeas simmer on low heat for about 30 minutes, or until they’re very tender and melt-in-your-mouth delicious. Make sure to give them the occasional stir.
Toast the bread: While the chickpeas are simmering away, preheat your broiler with the oven rack set about 6 inches beneath. Tear the half loaf of rustic bread into bite-sized pieces and place them on a baking sheet. Drizzle the bread with extra virgin olive oil, toss to coat, then arrange them crust-side down. Broil them for about a minute, keeping a close eye on them until they turn golden brown.
Sauté the onions and garlic: In a medium non-stick skillet over medium heat, heat 2 tablespoons of extra virgin olive oil. Once shimmering, add the finely chopped onion and minced garlic, along with a sprinkle of kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon paprika. Sauté everything for about 5-7 minutes, tossing regularly until the onions are tender and translucent.
Season the chickpea stew: When your chickpeas are tender, transfer the sautéed onion and garlic mixture into the saucepan. Stir in 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice from 1 lemon, and the roughly chopped parsley. Drizzle a bit more olive oil, then stir to combine everything well. Give it a taste and adjust the seasoning if needed.
Serve: To assemble, slice the remaining lemon into wedges. In serving bowls, place a few pieces of your crispy toasted bread on the bottom. Ladle the warm lablabi chickpea stew generously over the bread. Finish with a drizzle of olive oil, a dollop of harissa, a sprinkle of parsley, and the chopped green onions. Serve it up immediately alongside those lemon wedges and more of the toasted bread for a satisfying feast!
Storing & Reheating
Lablabi can be stored at room temperature for about an hour if you’ve just served it and it’s still warm. For longer storage, refrigerate in an airtight container for up to 4 days. You can freeze the stew for up to 3 months; just be sure to cool it completely before transferring it to a freezer-safe container. When ready to eat, simply reheat it on the stove over medium heat, stirring occasionally until warmed through, about 5-7 minutes. The flavors might deepen and intensify after freezing, making it even more delicious!
Chef’s Helpful Tips
- Avoid mushy chickpeas by not overcooking them during simmering.
- Adjust the heat level by using more or less harissa according to your taste.
- If the stew gets too thick, you can always add a splash of water or vegetable broth to reach your desired consistency.
- For added texture, swap in some cooked quinoa or rice alongside the chickpeas.
- If planning for leftovers, store the toasted bread separately so it remains crunchy when you serve it later.
Lablabi (Tunisian Chickpea Stew) captures the essence of comforting home-cooked meals while offering a delightful mix of flavors and textures. Each spoonful warms your soul, and the best part is that it invites you to experiment—try different spices, additional veggies, or even swap in gluten-free bread to suit your preferences. So gather your ingredients and enjoy why this dish holds a special place in the hearts of many. Happy cooking!
Recipe FAQs
Can I make Lablabi ahead of time?
Yes! One of the great things about lablabi is that it can be made ahead. In fact, the flavors deepen and settle into the dish nicely after a day in the fridge. Just store it in a covered container and reheat when ready to enjoy.
What can I use instead of harissa?
If you don’t have harissa, you can use a spoonful of sriracha for heat, or even a mix of chili powder and a bit of olive oil to create a similar depth of flavor. Adjust to your desired spice level!
How do I make this recipe vegan?
The lablabi is naturally vegan, but make sure your bread is also dairy-free. Some artisan breads are made without dairy products, so it’s a simple switch to ensure everything aligns with vegan preferences.
Can I add vegetables to the stew?
Absolutely! Feel free to add any vegetables you like, such as diced carrots or spinach. Just add them to the simmering chickpeas and allow them to soften as they cook. It’s a great way to incorporate more nutrients into the dish!
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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: Stove Top
- Cuisine: Tunisian
Description
Enjoy the rich flavors of Lablabi, a comforting Tunisian chickpea stew. This hearty dish combines chickpeas, spices, and toasted bread, making it an easy and delicious meal for any night of the week.
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, combine the chickpeas with their liquid and cover them with water by about 1 inch.
- Bring the chickpeas to a boil, then lower the heat, partially cover, and let them simmer for about 30 minutes until very tender.
- Set the oven rack 6 inches beneath the boiler and preheat the broiler to high. Tear rustic bread into bite-sized pieces, drizzle with olive oil, and arrange on a baking sheet with the crust side down. Broil until golden brown, monitoring closely to prevent burning.
- Heat 2 tablespoons of olive oil in a medium non-stick skillet over medium heat. Add the onions and garlic, salt, cumin, coriander, and paprika, and cook until the onions are tender and translucent.
- Once the chickpeas are tender, add the onion and garlic mixture to the chickpeas in the saucepan. Stir in harissa paste, salt, lemon juice, parsley, and a drizzle of olive oil. Taste and adjust seasoning as needed.
- To serve, slice the remaining lemon into wedges. Place toasted bread pieces in serving bowls, ladle the chickpea stew over the bread, and finish with olive oil, additional harissa, parsley, and green onions. Serve immediately with lemon wedges and more toast.
Notes
Adjust the amount of harissa based on your spice preference.
If you prefer a thicker stew, mash a portion of the chickpeas before adding the seasonings.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
