Lablabi (لبلابي (lablabi))
Overview
Lablabi is a robust Tunisian chickpea soup eaten from morning to night in simple street eateries. Stale bread is torn into a bowl, and chickpeas in a garlicky broth seasoned with cumin are ladled over it. Diners then add harissa, olive oil, lemon, more cumin and often a soft-boiled or raw egg that cooks in the heat, with capers or tuna as extras. Everything is mixed together into a thick, spicy, satisfying meal. It is cheap, filling and particularly popular on cold mornings.
Pictures
History
Lablabi is part of Tunisia's working-class food culture, traditionally eaten by labourers and students as an affordable, sustaining breakfast. Chickpeas and bread have been staples of North Africa for a very long time, and harissa became the defining Tunisian condiment after chillies arrived from the Americas. Lablabi shops are a familiar sight in Tunisian cities.
Main ingredients
Chickpeas, garlic, cumin, harissa, stale bread, egg. The soup is built on chickpea broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~70 min
Ingredients
- 300 g dried chickpeas, soaked
- 4 garlic cloves
- 2 tsp cumin
- stale bread, torn
- 4 eggs
- harissa, olive oil, lemon, capers
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the chickpeas with garlic in 2 l salted water for about an hour until soft.
- Season the broth with cumin.
- Put torn bread in bowls and ladle chickpeas and broth over.
- Top with an egg, harissa, olive oil, lemon and capers and mix at the table.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.