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

40 minEasyServes 4290 cal/serving

North AfricanSoupStovetopVeganMediterraneanHigh FiberCorn-Free

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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.

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Questions

What is Tunisian Lablabi Chickpea Soup?

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. This reference files it under North African soup: made on the stovetop, rated easy and about 40 minutes start to finish.

What can I use instead of harissa in Tunisian Lablabi Chickpea Soup?

The entry for Tunisian Lablabi Chickpea Soup calls for 2 tbsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I use dried beans instead of canned in Tunisian Lablabi Chickpea Soup?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Tunisian Lablabi Chickpea Soup uses 2 cans chickpeas (15 oz), drained, rinsed.

How hot is Tunisian Lablabi Chickpea Soup?

Moderately. The heat in Tunisian Lablabi Chickpea Soup comes from 2 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Tunisian Lablabi Chickpea Soup gluten-free?

Yes. The gluten in Tunisian Lablabi Chickpea Soup 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.

Serve it with

Harissa Roasted Carrots with Yogurt side
Tunisian Chopped Salad salad
Maque Choux side

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