Lablabi

Origin: Lablabi (also spelled lablebi or leblebi) is a beloved Tunisian chickpea stew whose roots trace back to North Africa’s deep street-food traditions — a dish born from necessity and perfected through memory.
Its name comes from the Turkish word leblebi, meaning “roasted chickpeas,” a reminder of the Ottoman influence that once stretched across the region.

Originally a humble breakfast for workers and travelers, lablabi was made from stale bread soaked in broth and chickpeas, seasoned simply with cumin, garlic, and olive oil. Over time, it transformed into a vibrant bowl of warmth: hot chickpea soup poured over torn bread, crowned with a poached egg, harissa, preserved lemon, capers, or tuna — a reflection of Tunisia’s crossroads between the Mediterranean and the Maghreb.

It’s more than a recipe; it’s a ritual.
Vendors ladle it from steaming pots at dawn, letting each person build their bowl — spicy, sour, rich, or austere — until it becomes entirely their own.
In that sense, lablabi is one of the most democratic dishes in the world: poor in ingredients, infinite in possibility, and bound by the simple power of heat, bread, and pulse.

Ingredients

Lablabi is a Tunisian breakfast, a street-side salvation, a dish that makes chickpeas feel like a gift. It’s not fancy. It’s not fussy.

But it’s bold—laced with garlic, sharpened by harissa, lifted by lemon, and grounded by day-old bread.

It just feeds you well.

Base Stew

2 tbsp olive oil

6 garlic cloves, smashed

1½ tsp ground cumin

½ tsp caraway seeds (optional but traditional)

¼ tsp chili flakes or Aleppo pepper

4 cups cooked chickpeas (or 2 cans, drained and rinsed)

4–5 cups water or light vegetable broth

Salt to taste

To Serve (Build the Bowl)

Day-old crusty bread, torn into chunks (a must)

1–2 eggs, soft-boiled or poached (traditional, optional for protein)

Harissa, to taste

Lemon wedges or preserved lemon

Torn parsley or cilantro

Drizzle of good olive oil

Capers, olives, or tuna (for variation or extra salt hit)

How The Alchemy Happens

In a large saucepan, heat olive oil. Sauté garlic, cumin, caraway, and chili until fragrant.

Add chickpeas and water or broth. Simmer gently for 15–20 minutes.

Use a spoon to lightly mash some of the chickpeas—this thickens the broth.

Season with salt. Keep warm.

To serve:

Place torn bread in a bowl. Ladle hot stew over it—enough to soften the bread but not drown it.

Top with a soft-boiled egg, a dollop of harissa, a squeeze of lemon, and any other garnishes you like.