Entree: Tunisia – Sahel Coast – Lablabi (Hearty Tunisian chickpea stew seasoned with cumin and harissa, served over torn bread and topped with tuna and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 3 cups (18 oz/510 g) cooked chickpeas (or 2 cans, drained)
- 4 cups (960 ml) chicken or vegetable broth
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 tsp (3.5 g) ground cumin
- 1 tsp (2 g) ground coriander (optional)
- 1–2 tbsp (15–30 ml) harissa paste, to taste
- 2 tbsp (30 ml) lemon juice
- Salt and freshly ground black pepper to taste
- 6–8 slices stale crusty bread, torn into pieces
- 2 cans (2 x 5 oz/140 g) tuna in olive oil, drained
- 4 large eggs, approx. 50 g each, hard-boiled and halved
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Capers or olives for garnish (optional)

Instructions

1. In a large pot, heat 2 tbsp (30 ml) olive oil over medium heat. Add minced garlic and ground cumin (and coriander, if using) and cook until fragrant, about 30 seconds.
2. Add the cooked chickpeas and broth to the pot. Bring to a gentle simmer and cook 10–15 minutes so flavors meld and the broth slightly thickens. Mash a cup of chickpeas against the side of the pot to thicken the soup if desired.
3. Stir in harissa and lemon juice, then season with salt and pepper to taste. Adjust heat by adding more harissa if you prefer it spicier.
4. To serve, divide torn bread among four bowls. Ladle the hot chickpea stew over the bread so it begins to soak and soften.
5. Top each bowl with drained tuna, a drizzle of the remaining 1 tbsp (15 ml) olive oil, and a halved hard-boiled egg. Sprinkle with chopped cilantro or parsley and add capers or olives if using. Serve hot.