Tunisia-Lablabi (Tunisian Chickpea Soup)

Recipe for Tunisian Lablebi

Ingredients :

  • 2 cups whole, dry chickpeas
  • 3 ½ -4 cups water
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 whole eggs poached
  • Canned tuna
  • Harissa and/or crushed red pepper flakes
  • Olive oil
  • Stale bread or fresh kesra torn into small pieces
  • Accompaniments:
  • Tuna, Olives, Egg, Harissa, Capers, Pickled vegetables


  • Place chickpeas in a large bowl and add water. Allow the chickpeas to soak overnight. Make sure chickpeas are fully covered by the water.
  • Pour the chickpeas and the water they soaked in into a pot and bring to a boil. Once boiling, reduce the heat to low, partially cover and allow to simmer until very tender. Skim any foam that may develop at the surface.
  • Once the chickpeas are fully cooked, add the salt, pepper, and cumin. Stir and remove from heat.
  • Serve hot in a bowl and add your preferred garnish. You can go simple and traditional with just pepper flakes and a drizzle of olive oil. Or go all out and add the stale bread to soak up the broth, a generous spoonful of harissa, some good quality Tunisian tuna, and a poached egg to top it all off.

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