Lablabi: A Hearty Tunisian Chickpea Soup Recipe

Lablabi, also known as Tunisian chickpea soup, is a comforting and flavorful dish popular throughout Tunisia. It’s a hearty and inexpensive meal perfect for a chilly day or a satisfying lunch. This recipe provides a detailed guide to creating an authentic and delicious lablabi experience in your own kitchen.

## What is Lablabi?

Lablabi is a chickpea-based soup, typically served with crusty bread and a variety of toppings. It’s characterized by its rich, garlicky broth and its customizable nature. Every family in Tunisia has their own take on lablabi, and the toppings are often adjusted to suit personal preferences and what’s available.

The soup itself is relatively simple, focusing on well-cooked chickpeas and aromatic spices. However, the magic of lablabi truly lies in the combination of textures and flavors that come from the toppings. These additions create a dynamic and satisfying culinary experience.

## Ingredients for Authentic Tunisian Lablabi

Here’s a breakdown of the ingredients you’ll need to create this delicious soup. Note that some ingredients, particularly for the toppings, can be adjusted to your preference.

**For the Soup Base:**

* **Dried Chickpeas:** 1 cup (essential for the best flavor and texture. Canned chickpeas can be used in a pinch, but the flavor won’t be as deep.)
* **Water:** Approximately 8 cups (or enough to cover the chickpeas generously during soaking and cooking)
* **Olive Oil:** 2 tablespoons (extra virgin olive oil is preferred for its flavor)
* **Garlic:** 6-8 cloves, minced (garlic is a key flavor component of lablabi)
* **Ground Cumin:** 2 teaspoons (a quintessential Tunisian spice)
* **Ground Coriander:** 1 teaspoon (adds a warm, citrusy note)
* **Turmeric Powder:** ½ teaspoon (for color and subtle flavor)
* **Harissa Paste:** 1-2 teaspoons (or more, to taste. This adds the characteristic heat of lablabi. You can find harissa paste at most Middle Eastern grocery stores or online. Alternatively, you can make your own.)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Bay Leaf:** 1-2 (optional, but adds depth of flavor)
* **Vegetable Broth or Chicken Broth (optional):** 2 cups (can be used to replace some of the water for a richer flavor.)

**Suggested Toppings (Feel free to mix and match!):**

* **Crusty Bread:** A must-have for soaking up the flavorful broth
* **Hard-Boiled Eggs:** 2-3, chopped or quartered
* **Tuna:** 1 can, drained (usually tuna in olive oil is preferred)
* **Kalamata Olives:** ¼ cup, pitted and chopped
* **Capers:** 1-2 tablespoons (adds a salty, briny flavor)
* **Preserved Lemon:** ¼ of a preserved lemon, rind only, finely chopped (Adds a unique citrusy and salty flavor; a staple in Tunisian cuisine. If unavailable, a squeeze of fresh lemon juice can be used as a substitute, but it won’t have the same depth of flavor.)
* **Fresh Parsley:** ¼ cup, chopped
* **Fresh Cilantro:** ¼ cup, chopped (optional, but adds a fresh, vibrant flavor)
* **Extra Harissa Paste:** For those who like it extra spicy
* **Olive Oil:** For drizzling
* **Lemon Wedges:** For squeezing (adds brightness and acidity)
* **Cooked Fava Beans or Ful Medames:** (optional, for added protein and texture)
* **Pickled Vegetables (such as carrots or cucumbers):** (optional, for a tangy crunch)
* **Fried Egg:** (a popular addition for extra richness)

## Step-by-Step Instructions: Making Authentic Lablabi

Follow these detailed steps to create a truly memorable bowl of Tunisian chickpea soup.

**Part 1: Preparing the Chickpeas**

1. **Soak the Chickpeas:** Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Soak for at least 8 hours, or preferably overnight. This step is crucial for softening the chickpeas and reducing cooking time. Soaking also helps to remove phytic acid, which can hinder nutrient absorption.
2. **Drain and Rinse:** After soaking, drain the chickpeas thoroughly and rinse them under cold running water. This removes any impurities released during soaking.

**Part 2: Cooking the Chickpeas**

1. **Cook the Chickpeas:** Transfer the soaked and rinsed chickpeas to a large pot. Add fresh water to cover the chickpeas by about 2 inches. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the chickpeas are very tender and easily mashed with a fork. The cooking time will vary depending on the age and quality of the chickpeas.
2. **Skim off any Foam:** As the chickpeas cook, you may notice some foam forming on the surface of the water. Use a spoon to skim off this foam, as it can contribute to a bitter taste.
3. **Check for Tenderness:** Periodically check the chickpeas for tenderness. They should be very soft and easily mashed. If the water level gets too low during cooking, add more hot water to keep the chickpeas covered.
4. **Reserve Cooking Liquid:** Once the chickpeas are cooked, do not discard the cooking liquid! This liquid is packed with flavor and will be used as the base for the soup. Strain the chickpeas, reserving at least 6 cups of the cooking liquid.

**Part 3: Making the Soup Base**

1. **Sauté the Garlic:** In the same pot (or a clean pot), heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as this will make the soup bitter.
2. **Add Spices:** Add the ground cumin, ground coriander, turmeric powder, and harissa paste to the pot. Cook for another minute, stirring constantly, to allow the spices to bloom and release their aroma.
3. **Pour in Chickpea Liquid:** Gradually pour in the reserved chickpea cooking liquid, stirring constantly to prevent any lumps from forming. If using vegetable or chicken broth, add it now as well.
4. **Add Bay Leaf (Optional):** If using, add the bay leaf to the pot.
5. **Simmer the Soup:** Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer for at least 15-20 minutes, allowing the flavors to meld together. The longer you simmer the soup, the more flavorful it will become.
6. **Season to Taste:** Season the soup with salt and black pepper to taste. Remember that the toppings will also add saltiness to the dish, so don’t over-salt the soup at this stage.
7. **Adjust Consistency (Optional):** If you prefer a thicker soup, you can use an immersion blender to partially blend some of the chickpeas in the soup. Alternatively, you can remove about a cup of the soup and blend it in a regular blender before returning it to the pot. Be careful when blending hot liquids, as they can splatter.

**Part 4: Assembling and Serving the Lablabi**

1. **Prepare the Toppings:** While the soup is simmering, prepare your desired toppings. Chop the hard-boiled eggs, tuna, olives, capers, preserved lemon, parsley, and cilantro.
2. **Warm the Bread:** If desired, warm the crusty bread in the oven or toaster.
3. **Assemble the Bowls:** To serve, ladle the hot soup into bowls. Top each bowl with a generous amount of chickpeas and your chosen toppings. Don’t be shy – the more toppings, the better!
4. **Drizzle with Olive Oil and Harissa:** Drizzle each bowl with a bit of olive oil and an extra dollop of harissa paste for added flavor and heat.
5. **Serve Immediately:** Serve the lablabi immediately with lemon wedges for squeezing and warm crusty bread for dipping and soaking.

## Tips and Variations for Perfect Lablabi

* **Use High-Quality Chickpeas:** The quality of the chickpeas will significantly impact the flavor and texture of the soup. Opt for high-quality, fresh dried chickpeas whenever possible.
* **Don’t Skip the Soaking:** Soaking the chickpeas is essential for reducing cooking time and improving their digestibility. If you forget to soak them overnight, you can use a quick-soak method by boiling the chickpeas for 2 minutes, then letting them sit in the hot water for an hour before draining and rinsing.
* **Adjust the Spice Level:** The amount of harissa paste can be adjusted to your preference. Start with a small amount and add more to taste. If you don’t have harissa paste, you can use a combination of chili powder, garlic powder, and a touch of smoked paprika.
* **Experiment with Toppings:** The toppings are where you can really get creative with lablabi. Feel free to experiment with different combinations of ingredients to find your favorite. Other popular toppings include roasted vegetables, crumbled feta cheese, and a fried egg.
* **Make it Vegetarian or Vegan:** To make lablabi vegetarian or vegan, simply omit the tuna and hard-boiled eggs. You can add other plant-based protein sources, such as cooked lentils or fava beans.
* **Make it Ahead:** Lablabi can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually intensify as it sits. Reheat the soup gently over medium heat before serving.
* **Freezing:** Lablabi freezes well. Allow to cool completely before freezing in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Use Canned Chickpeas (in a pinch):** While dried chickpeas are preferred, you can use canned chickpeas if you’re short on time. Drain and rinse the canned chickpeas before adding them to the soup. You may need to reduce the cooking time slightly.
* **Make your own Harissa Paste:** For the best flavor, consider making your own harissa paste. There are many recipes available online, and it’s a great way to customize the spice level and flavor profile to your liking.
* **Add a squeeze of lemon juice at the end:** This brightens up the flavors and adds a touch of acidity.

## Serving Suggestions

Lablabi is typically served as a hearty lunch or a light dinner. It’s best enjoyed with warm crusty bread for dipping and soaking up the flavorful broth. It also pairs well with a simple salad or a side of olives.

## Variations of Lablabi across Tunisia

While the basic recipe remains the same, Lablabi varies from region to region in Tunisia. Coastal areas often include more seafood, while inland regions may favor different spices or vegetables.

## Lablabi: A Taste of Tunisia in Your Home

Lablabi is more than just a soup; it’s a cultural experience. It’s a dish that brings people together, and it’s a testament to the simple yet flavorful ingredients that are the foundation of Tunisian cuisine. By following this recipe, you can bring a taste of Tunisia into your own home and share this delicious and comforting dish with your family and friends.

Enjoy your bowl of authentic Tunisian Lablabi!