Entree: Tunisia – Tunis & North – لبلابي ➤ Lablabi (Hearty Tunisian chickpea stew served over torn stale bread with spicy and savory toppings)

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 15 min

Total 25 min

Ingredients

- 3 cups (510 g) cooked chickpeas
- 4 cups (960 ml) water or light vegetable/chicken stock
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin, plus extra for garnish
- 1/2 tsp (1 g) ground caraway or a pinch of crushed caraway seeds
- 1/2 tsp (2.5 g) sweet paprika
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice, plus lemon wedges for serving
- 3 cups (200 g) torn stale crusty bread or day-old baguette pieces
- 3 tbsp (45 ml) harissa paste, or to taste
- 2 hard-boiled eggs, halved, approx. 100 g
- 2 (5 oz) cans (142 g each) tuna in olive oil, drained (optional), or 6 oz (170 g) cooked tuna flakes
- 2 tbsp (30 g) capers, drained
- 1/4 cup (35 g) pitted black olives, halved
- 2 tbsp (30 ml) good-quality olive oil for finishing
- 2 tbsp (8 g) chopped fresh parsley
- Optional: 2 tbsp (30 ml) white vinegar or extra lemon for brightening; extra harissa for serving

Instructions

1. In a large saucepan heat 3 tbsp (45 ml) olive oil over medium heat; add minced garlic, 1 tsp (5 g) ground cumin, 1/2 tsp (1 g) ground caraway and 1/2 tsp (2.5 g) paprika and cook, stirring, until fragrant, about 30 seconds; add 3 cups (510 g) cooked chickpeas and 4 cups (960 ml) water or stock, bring to a simmer, then cook gently 10–15 minutes so flavors meld; lightly mash a cupful of chickpeas against the side of the pot to thicken the broth, then season with 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) pepper and 2 tbsp (30 ml) lemon juice and adjust harissa to taste.
2. Divide torn stale bread among bowls (about 3 cups/200 g total), ladle the hot chickpea broth and chickpeas over the bread, top each bowl with halved hard-boiled eggs (2 halves total per serving), scatter capers, olives and drained tuna if using (2 (5 oz) cans/142 g each total for the recipe), drizzle 2 tbsp (30 ml) olive oil, sprinkle extra cumin and chopped parsley, and serve immediately with lemon wedges and extra harissa on the side.