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Lablabi

Name: Lablabi
Total time: 40 min
Yield: Serves 4
Cuisine: Tunisia
Ingredients: 400g (canned) Chickpeas; 4 cloves Garlic; 2 tsp Cumin powder; 1 tsp Chili powder; 1 tsp Paprika; 3 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Salt; 1/2 Baguette; 4 Egg; 1 can Canned tuna; 1 tbsp Capers

Soup

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Garlicky, cumin-spiked chickpea soup poured over torn bread and topped with egg and tuna — a Tunis morning classic.

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📖 The Story Behind This Dish

Lablabi is a chickpea soup loved by ordinary Tunisians, especially popular for breakfast in the cold months. Stale bread is torn into a bowl, hot soup is poured over, and it's topped with cumin, harissa, olive oil, tuna, a soft-boiled egg, capers, and more, then stirred together as you eat. At lablabi shops, customers tear their own bread.

🌆 Where it's eaten: On a winter morning in a Tunis eatery, customers tear bread into their bowls and hand them to the owner, and they come back with steaming soup and plenty of toppings.

🥕 Ingredients (serves 4)

Chickpeas 400g (canned)
Garlic 4 cloves
Cumin powder 2 tsp
Chili powder 1 tsp
Paprika 1 tsp
Olive oil 3 tbsp
Lemon juice 1 tbsp
Salt 1 tsp
Baguette 1/2
Egg 4
Canned tuna 1 can
Capers 1 tbsp

👩‍🍳 Instructions

Simmer the chickpeas with 800ml water and crushed garlic in a pot for 15 minutes.
Season with half the cumin and salt.
Mix the chili powder and paprika into olive oil to make a chili oil.
Soft-boil the eggs (6 minutes) and peel.
Put torn baguette in bowls and pour over the hot soup and chickpeas.
Top with the soft-boiled egg, tuna, and capers and drizzle with the remaining cumin, chili oil, and lemon juice.

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