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Tunisian Chickpea soup: Lablabi

Tunisian Chickpea soup: Lablabi

Tunisian chickpea soup is a treasured culinary treasure that represents Tunisian cuisine's rich history and unique flavours. This famous dish has deep roots in Tunisian culture and occupies a special position in both ordinary meals and joyful gatherings. It is noted for its combination of earthy chickpeas, aromatic spices, and vivid garnishes. Its past is entwined with the cultural influences and trade routes that have formed the region over the ages, resulting in a dish that is both tasty and a reflection of Tunisia's historical tapestry.

The main components of the dish, chickpeas, have been grown in the Mediterranean region for countless years and are a common ingredient in many different cuisines. Chickpeas made their way into Lablabi as Tunisian cuisine developed, demonstrating the ingenuity of the Tunisian people in employing readily available resources to make a filling and savory dish.

Historically, lablabi was frequently eaten in the morning during the holy month of Ramadan to sustain those who were fasting before sunrise. It was the perfect choice to start the day with vigor and power thanks to its healthful contents and warming character.

Furthermore, the appeal of lablabi has grown outside of Ramadan and on many occasions. It's a dish that invites friends and family to get together around a shared bowl and enjoy each other's company while relishing the variety of flavors and textures. The tradition of Lablabi followed Tunisians as they immigrated to various regions of the globe, bringing the dish to new audiences and securing its status as a beloved symbol of Tunisian culinary heritage.

In addition to being a soup, lablabi is a symbol of Tunisia's long history, cultural diversity, and capacity for adaptability and enduring in the face of adversity. Every spoonful of this meal, which embodies the best of Tunisian cooking by delivering a flavor of culture, history, and community, is a celebration of the nation.

Preparation Time

1 hour and 50 minutes.



2 cups dried chickpeas (must be soaked overnight and drained)

4 cloves garlic (minced)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper 

1 onion (chopped)

Salt and pepper 

Water or vegetable broth

Stale bread or day-old baguette (sliced)

Harissa paste (Tunisian hot chili paste)

Hard-boiled eggs (sliced)


Fresh parsley (chopped0

Extra virgin olive oil


  • Heat the olive oil in a pot over medium heat and add the chopped onions.
  • Add the minced garlic, ground cumin, ground coriander, ground turmeric, and cayenne pepper to the pot. Sauté for another minute until the spices become fragrant.
  • Add the chickpeas to the pot, and stir together with spices.
  • Add the water or vegetable broth, reduce the heat and allow the mixture to boil for about 1 hour and 30 minutes.
  • Use an immersion blender or masher to mash the chickpeas once they are tender.
  • Add salt and pepper to taste.
  • Add the slices of eggs on top of the soup.
  • You can serve it hot by scooping the chickpea soup over the slices of bread.