Name: Lablabi (Tunisian Chickpea Stew)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tunisian
Ingredients: 2 (15-ounce) cans chickpeas; 1/2 loaf rustic bread; Extra virgin olive oil; 1 small yellow onion, finely chopped; 3 to 4 large garlic cloves, minced; Kosher salt; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; 1 tablespoon harissa paste, more for later; 2 lemons; 1/2 cup roughly chopped parsley, plus more for garnish; 2 green onions, trimmed and chopped (both white and green parts)

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Lablabi, a delightful Tunisian chickpea stew, combines the hearty textures of chickpeas, the crunch of toasted bread, and a symphony of spices that dance on your palate. This dish is beloved for its simplicity and ability to transform everyday ingredients into something magical. Imagine the fragrant aroma of garlic and cumin wafting through your kitchen, as you gather around the table to share a warm, comforting meal. With its robust flavors and satisfying warmth, it promises to chase away the chill of any evening.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lablabi (Tunisian Chickpea Stew)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lablabi (Tunisian Chickpea Stew)

When I first stumbled upon lablabi, I was captivated by its rustic charm. It’s one of those dishes that feels like a warm hug after a long day. You don’t have to be a gourmet chef to whip this up; it’s a crowd-pleaser that comes together in under an hour. Perfect for casual gatherings or cozy family dinners, this stew not only fills your belly but also warms your heart. I invite you to explore this dish that brings so much joy to the table!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 40 minutes, perfect for busy weeknights.
Irresistible Flavor: The blend of spices creates a love song of warmth and depth.
Eye-Catching Appeal: It looks stunning in a bowl, garnished with fresh herbs and vibrant lemon.
Flexible Serving: Perfect for lunch, dinner, or even as a snack paired with crusty bread.
Diet-Friendly Options: Naturally vegan and can easily be made gluten-free.

Ingredients You’ll Need

2 (15-ounce) cans chickpeas: Canned chickpeas save time, offering convenience without sacrificing flavor.
1/2 loaf rustic bread: Use a hearty, crusty bread—like ciabatta or sourdough—for optimal texture.
Extra virgin olive oil: A drizzle adds richness; opt for high-quality for the best taste.
1 small yellow onion: Finely chopped, it forms the savory base of the stew.
3 to 4 large garlic cloves: Minced for a fragrant kick that goes hand in hand with the chickpeas.
Kosher salt: Enhances the flavors; use to taste throughout the cooking process.
1 teaspoon ground cumin: This warm spice brings an earthy depth essential to North African cuisine.
1/2 teaspoon ground coriander: Adds a citrusy nuance that brightens the stew.
1/2 teaspoon paprika: Offers a hint of sweetness and vibrant color.
1 tablespoon harissa paste: This spicy pepper sauce adds complexity; adjust according to preference.
2 lemons: Juice from one adds brightness, and wedges serve on the side for a zesty finish.
1/2 cup roughly chopped parsley: Fresh herbs add vibrancy and an aromatic punch.
2 green onions: Chopped for a mild onion flavor and extra garnish at serve.

How to Make Lablabi (Tunisian Chickpea Stew)

Prepare the canned chickpeas: In a medium saucepan, over medium-high heat, add the canned chickpeas along with their liquids. Add enough water to cover the chickpeas by about 1 inch. This extra liquid helps them soften beautifully.

Boil then simmer the chickpeas: Bring the chickpeas to a boil and then lower the heat. Cover the pot partially with a lid and let them simmer over low heat for about 30 minutes, or until they are very tender. You’ll know they’re ready when they practically melt in your mouth.

Toast the bread: Position your oven rack about 6 inches beneath the broiler and preheat it to high. While the chickpeas cook, tear your rustic bread into pieces slightly larger than bite-size. Spread them on a large baking sheet, drizzle with extra virgin olive oil, and toss to coat. Broil briefly—just about a minute—watching carefully to ensure they turn golden without burning.

Sauté the onions and garlic: In a medium non-stick skillet over medium heat, heat 2 tablespoons of extra virgin olive oil until shimmering. Add the finely chopped onions and minced garlic along with a pinch of kosher salt, cumin, coriander, and paprika. Cook, tossing regularly, until the onions are tender and translucent, about 5 minutes. The symphony of smells will make your kitchen feel inviting!

Season the chickpea stew: Once the chickpeas are tender, transfer your aromatic onion and garlic mixture to the saucepan with the chickpeas. Stir in 1 tablespoon of harissa paste, another pinch of kosher salt, the juice from one of the lemons, the chopped parsley, and a good drizzle of extra virgin olive oil. Taste your stew and adjust the seasoning as needed; it should sing with flavor!

Serve: Slice the remaining lemon into wedges. For a truly comforting dish, prepare serving bowls and layer a few pieces of your toasted bread on the bottom. Ladle the lablabi over the bread, followed by a drizzle of olive oil, a dollop of harissa, a sprinkle of parsley, and the chopped green onions. Serve immediately with lemon wedges on the side and extra bread for dipping!

Storing & Reheating

Store any leftover lablabi in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it—just ensure it’s in a freezer-safe container. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge, then gently reheat on the stove over low heat for about 10 minutes. Keep in mind that the texture may thicken; simply add a splash of water to refresh its consistency.

Chef’s Helpful Tips

Avoid overcooking the chickpeas; they should be tender, but still hold their shape.
If your chickpeas are too soft, reduce simmering time on your next attempt.
Using room temperature ingredients (like oils) will help them combine better.
For extra flavor, let your stew sit for a bit before serving—the flavors improve with time.
Don’t hesitate to ramp up the harissa for an extra kick or serve it on the side for guests.

Lablabi is a dish that invites experimentation—feel free to add extra vegetables, switch up the herbs, or even substitute chickpeas for lentils if you’re feeling adventurous! The balance of warmth and spice makes it a delightful staple, perfect for any occasion. Enjoy every savory spoonful, and relish the loving process of cooking!

Recipe FAQs

Can I make lablabi vegetarian or vegan?

Yes! This recipe is naturally plant-based. Ensure that the bread you choose is suitable for vegans if that is a concern.

How can I adjust the spice level in lablabi?

If you prefer a milder stew, start with a smaller amount of harissa and taste as you go. You can always add more, but you can’t take it back once it’s in there!

What can I serve alongside lablabi?

Pair it with a simple green salad or roasted vegetables to round out your meal. The contrast of textures adds an amazing dimension to the experience!

Can I prepare lablabi ahead of time?

Absolutely! Lablabi keeps well in the fridge and often tastes even better the next day, as the flavors meld together beautifully. Just reheat gently before serving.

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Lablabi (Tunisian Chickpea Stew)

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: Tunisian

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Description

Lablabi (Tunisian Chickpea Stew) is a delightful dish featuring tender chickpeas, fragrant spices, and crispy bread, ideal for a quick and healthy dinner or cozy comfort food.

Ingredients

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2 (15-ounce) cans chickpeas
1/2 loaf rustic bread
Extra virgin olive oil
1 small yellow onion, finely chopped
3 to 4 large garlic cloves, minced
Kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 tablespoon harissa paste, more for later
2 lemons
1/2 cup roughly chopped parsley, plus more for garnish
2 green onions, trimmed and chopped (both white and green parts)

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Instructions

In a medium saucepan over medium-high heat, combine chickpeas with their liquids and cover with water by about 1 inch.
Bring to a boil, then lower the heat and partially cover. Simmer for about 30 minutes until very tender.
Preheat the broiler and position the oven rack 6 inches beneath it. Tear rustic bread into bite-sized pieces, drizzle with olive oil, and broil until golden brown, watching closely.
In a medium skillet over medium heat, add olive oil, then sauté onions and garlic, seasoning with kosher salt, cumin, coriander, and paprika until tender.
Transfer the onion and garlic mixture into the saucepan with the chickpeas. Add harissa paste, kosher salt, juice of 1 lemon, parsley, and olive oil. Mix well and adjust seasoning to taste.
Serve by placing toasted bread in bowls, ladling stew on top, and adding olive oil, a dollop of harissa, more parsley, and green onions. Serve with lemon wedges.