Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp extra-virgin olive oil (plus 2 tbsp for finishing)
- 4 garlic cloves, finely chopped
- 2 tsp ground cumin (plus a pinch to finish)
- 2 tbsp harissa paste, mild or hot to taste
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- 4 cups (960 ml) low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 8 oz (225 g) crusty day-old bread, torn into 1-inch chunks
- 1 lemon (2 tbsp juice, plus wedges)
- Protein: 4 large eggs (poached) or 1 can (5 oz/140 g) oil-packed tuna, drained
- 2 tbsp capers, drained; 1/3 cup pitted olives, sliced
- Handful cilantro or parsley, chopped
Do This
- 1) Heat 2 tbsp oil in a pot; sizzle garlic 30–60 seconds. Stir in cumin and harissa 30 seconds.
- 2) Add chickpeas, broth, bay leaf, salt, pepper. Simmer 20–25 minutes; lightly mash a cup of chickpeas to thicken.
- 3) While it simmers, dry the torn bread on a sheet pan at 300°F/150°C for 10–12 minutes until crisp at the edges.
- 4) Protein: Poach eggs 3–4 minutes in barely simmering water, or flake drained tuna.
- 5) Finish broth with 2 tbsp lemon juice; adjust salt/harissa.
- 6) Assemble: Bread in bowls, ladle hot broth over. Top with egg or tuna, capers, olives, herbs, a pinch of cumin, and a generous drizzle of olive oil. Serve with lemon.
Why You’ll Love This Recipe
- Comfort in a bowl: garlicky chickpea broth soaking into crunchy-tender bread.
- Customizable heat: add harissa to taste, from warm to fiery.
- Flexible protein: classic with a poached egg or briny tuna, both authentic to Tunisian lablabi.
- Weeknight-friendly: pantry staples become a richly flavored, homey meal in 45 minutes.
Grocery List
- Produce: Garlic, lemon, cilantro or parsley
- Dairy: Eggs (optional)
- Pantry: Canned chickpeas, low-sodium broth, harissa paste, ground cumin, bay leaf, extra-virgin olive oil, kosher salt, black pepper, crusty bread (day-old), capers, pitted olives, oil-packed tuna (optional)
Full Ingredients
For the Chickpea Broth
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, finely chopped
- 2 tsp ground cumin, plus extra for finishing
- 2 tbsp harissa paste (use 1 tbsp for mild, 3 tbsp for spicy)
- 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
- 4 cups (960 ml) low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
For the Bread Base
- 8 oz (225 g) crusty day-old country bread or baguette, torn into 1-inch chunks
- Optional: 1 tsp extra-virgin olive oil (lightly drizzle before drying)
Protein Options (choose one)
- 4 large eggs, for poaching, plus 1 tbsp white vinegar for the poaching water
- OR 1 can (5 oz/140 g) high-quality oil-packed tuna, drained and flaked
Toppings & Garnishes
- 2 tbsp capers, drained
- 1/3 cup (50 g) pitted green or black olives, sliced
- 2–3 tbsp extra-virgin olive oil, for finishing
- Handful cilantro or parsley, chopped
- Harissa, for serving
- Lemon wedges, for serving
If Starting from Dried Chickpeas (optional)
- 1 cup (200 g) dried chickpeas
- 1/2 tsp baking soda (for soaking and faster cooking)
- Kosher salt
Step-by-Step Instructions
Step 1: Prep the aromatics and bread
Finely chop the garlic. Tear the day-old bread into 1-inch chunks. To mimic that perfect sturdy, thirsty texture, heat the oven to 300°F (150°C). Spread the bread on a sheet pan and bake for 10–12 minutes until dry and crisp at the edges yet still pale. Set aside.
Step 2: Build the garlicky harissa base
In a medium pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, 30–60 seconds. Stir in the cumin and harissa; cook 30 seconds more to bloom the spices.
Step 3: Simmer the chickpea broth
Add the chickpeas, broth, bay leaf, salt, and pepper. Bring to a simmer, then cook uncovered over medium-low heat for 20–25 minutes. For a richer body, lightly mash about 1 cup of the chickpeas against the sides of the pot; the starch will thicken the broth slightly.
Step 4: Prepare the protein (poached egg or tuna)
For poached eggs: Bring a medium saucepan of water to a bare simmer (not a rolling boil). Add 1 tbsp vinegar. Crack each egg into a small cup, swirl the water, and slide in the eggs. Poach 3 minutes for runny yolks or 4 minutes for jammy. Transfer to a warm plate.
For tuna: Drain well and flake with a fork. If you like, season with a pinch of cumin and a few drops of lemon juice.
Step 5: Finish and adjust the broth
Remove the bay leaf. Stir in 2 tbsp lemon juice. Taste and adjust: add more salt as needed, and more harissa for heat. The broth should be garlicky, warmly spiced, and bright with lemon.
Step 6: Assemble the bowls
Divide the dried bread among 4 warm bowls (about 1 heaping cup each). Ladle 1 to 1 1/4 cups of the hot chickpea broth over each bowl, ensuring some chickpeas land on top. Let the bread soak for 1 minute. Add your protein—either a poached egg or a generous spoonful of flaked tuna.
Scatter on capers and olives. Finish with a pinch of cumin, chopped herbs, a swirl of harissa, and a generous drizzle (1–2 tsp per bowl) of olive oil. Serve immediately with lemon wedges.
Step 7: Eat hot and customize
Lablabi is meant to be personalized. Pass extra harissa and lemon at the table so everyone can tune the heat and brightness. Scoop from the edge to catch soaked bread, chickpeas, and broth in every bite.
Pro Tips
- Day-old bread is key. If your bread is fresh, drying it at 300°F/150°C keeps it from dissolving and gives that classic soak-without-mush texture.
- Harissa varies. Some brands are very hot or salty. Start with less, taste, then add more.
- Thicken to taste. Lightly mashing some chickpeas gives a velvety broth without adding cream or starch.
- Olive oil matters. A peppery, fruity extra-virgin oil adds a luxurious finish—do not skip the drizzle.
- Warm your bowls. Hot bowls help the bread soften evenly and keep the soup steaming at the table.
Variations
- Dried chickpeas from scratch: Soak 1 cup (200 g) dried chickpeas overnight with 1/4 tsp baking soda. Drain, cover with fresh water, add another 1/4 tsp baking soda and 1 tsp salt, simmer until very tender (60–90 minutes). Use 4 cups of the cooking liquid as your broth.
- Greens boost: Stir in 2 packed cups chopped spinach or Swiss chard during the last 2–3 minutes of simmering.
- Diet-friendly swaps: Make it vegan (skip egg/tuna, add extra chickpeas) or gluten-free (use sturdy gluten-free rustic bread).
Storage & Make-Ahead
Broth keeps well: Refrigerate the chickpea broth (without bread or egg/tuna) in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently until steaming, then assemble fresh with dried bread and toppings. Poach eggs to order; drained tuna can be kept sealed in the fridge after opening for 1 day. Torn, dried bread can be stored airtight at room temperature for 2 days.
Nutrition (per serving)
Approximate, with one poached egg and 2 tsp finishing oil: 580 calories; 22 g protein; 63 g carbohydrates; 24 g fat; 12 g fiber; 980 mg sodium. Values will vary based on harissa, broth, bread, and whether you choose tuna or egg.
