Tunisian Lablabi Chickpea Soup

Name: Tunisian Lablabi Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 cans chickpeas (15 oz), drained, rinsed; 1/4 cup olive oil; 6 garlic cloves, minced; 2 tsp ground cumin; 1 tsp ground coriander; 2 tbsp harissa paste; 2 tbsp tomato paste; 4 cups vegetable broth; 2 lemon, juiced; 1 tsp kosher salt; 4 oz stale crusty bread (baguette or sourdough), torn into chunks; 2 tbsp capers, drained; 1/4 cup fresh flat-leaf parsley, chopped; 2 tbsp white wine vinegar

A bold Tunisian street food classic: a cumin-and-harissa-spiced chickpea broth ladled over torn bread with a poached egg, capers, and a drizzle of olive oil. Simple pantry ingredients create an intensely satisfying bowl.

40 minEasyServes 4290 cal/serving

North AfricanSoupStovetopVeganMediterraneanHigh FiberCorn-Free

Ingredients

2 cans chickpeas (15 oz), drained, rinsed
1/4 cup olive oil
6 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
2 tbsp harissa paste
2 tbsp tomato paste
4 cups vegetable broth
2 lemon, juiced
1 tsp kosher salt
4 oz stale crusty bread (baguette or sourdough), torn into chunks
2 tbsp capers, drained
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp white wine vinegar

Instructions

1

Heat half the 1/4 cup olive oil in a large pot over medium heat. Add 6 minced garlic cloves and cook 1 minute until fragrant. Add 2 tsp ground cumin, 1 tsp ground coriander, 2 tbsp harissa paste, and 2 tbsp tomato paste; stir and cook another minute.
2

Add 2 cans drained, rinsed chickpeas (15 oz) and 4 cups vegetable broth to the pot. Bring to a boil, then reduce to a simmer and cook 15 minutes, lightly mashing some chickpeas with the back of a spoon to thicken the broth.
3

Stir in juice from 2 lemon and 1 tsp kosher salt. Taste and adjust seasoning. Add 2 tbsp white wine vinegar for extra brightness if desired.
4

Divide 4 oz torn into chunks stale crusty bread (baguette or sourdough) among bowls. Ladle the hot soup over the bread and let it soak 30 seconds.
5

Top each bowl with 2 tbsp drained capers and 1/4 cup chopped fresh flat-leaf parsley, drizzle with the remaining olive oil, and serve immediately.

Questions

Can I make Tunisian Lablabi Chickpea Soup gluten-free?

Yes. The gluten in this entry is 4 oz stale crusty bread (baguette or sourdough), torn into chunks. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Tunisian Lablabi Chickpea Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Tunisian Lablabi Chickpea Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Harissa Roasted Carrots with Yogurt side
Tunisian Chopped Salad salad
Garlic Bread with Mozzarella side

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