Lablabi (Tunisian Chickpea Stew)
Lablabi is a delightful Tunisian chickpea stew that warms the soul with its hearty ingredients and infused spices. Imagine digging into a bowl of this comforting stew, where tender chickpeas mingle with the savory essence of garlic and onions, all served atop crusty, toasted bread. The addition of harissa adds a fiery kick, making every spoonful a dance of flavor on your palate. It’s a dish that embodies simplicity and balance, perfect for those cozy nights when all you crave is something wonderfully nourishing.
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My journey with Lablabi began during a food festival in Tunis, where the aroma of slow-cooked chickpeas captivated me. The flavorful stew immediately struck a chord with my taste buds, and I knew I had to recreate it at home. This recipe is not only easy and budget-friendly, but also incredibly effective at bringing people together around the dinner table. So gather your ingredients and join me in making this delightful Tunisian chickpea stew that I promise will become a favorite in your home.
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 40 minutes of cooking, dinner is on the table in under an hour!
- Irresistible Flavor: The combination of spices creates a warm, comforting stew that’s both hearty and satisfying.
- Eye-Catching Appeal: The vibrant colors of the stew and fresh herbs make this dish as beautiful as it is delicious.
- Flexible Serving: Perfect for lunch, a light dinner, or as a delicious snack with friends.
- Diet-Friendly Options: Naturally vegan and easily adaptable for gluten-free diets!
Ingredients You’ll Need
- 2 (15-ounce) cans chickpeas: Canned chickpeas save time and add protein-rich goodness. You can substitute with dried chickpeas, but you’ll need to soak and cook them beforehand.
- 1/2 loaf rustic bread: A hearty bread adds texture and absorbs the flavors of the stew beautifully. Sourdough or French bread works well if you don’t have rustic bread on hand.
- Extra virgin olive oil: This high-quality oil enhances the flavors of the dish; try to use the best you can find.
- 1 small yellow onion, finely chopped: Adds a sweet base flavor to the stew. White onion or shallots can be used if that’s what you have.
- 3 to 4 large garlic cloves, minced: Garlic brings depth and aroma to your dish; don’t skimp on this essential ingredient!
- Kosher salt: Essential for seasoning; it enhances all the other flavors in the stew.
- 1 teaspoon ground cumin: This spice gives a warm, earthy flavor. Freshly ground cumin can elevate the flavor even more.
- 1/2 teaspoon ground coriander: Adds a citrusy note that brightens the dish. You can use more cumin if you don’t have coriander.
- 1/2 teaspoon paprika: For a hint of sweetness and warmth. Consider using smoked paprika for an added depth of flavor.
- 1 tablespoon harissa paste: This North African chili paste offers a lovely heat. Adjust the amount to suit your spice tolerance.
- 2 lemons: Juice from one lemon enhances the stew, while wedges make for a refreshing garnish.
- 1/2 cup roughly chopped parsley, plus more for garnish: Fresh herbs brighten the dish, making it vibrant and fresh-tasting.
- 2 green onions, trimmed and chopped (both white and green parts): Green onions add a bit of sharpness and color as a garnish.
How to Make Lablabi (Tunisian Chickpea Stew)
Prepare the canned chickpeas: Start by placing the 2 (15-ounce) cans of chickpeas in a medium saucepan, including their liquids. Add enough water to cover the chickpeas by about 1 inch. This will help them cook evenly.
Boil then simmer the chickpeas: Bring the chickpeas to a vigorous boil over medium-high heat. Once they’re boiling, reduce the heat to low and cover the saucepan partway with a lid. Let the chickpeas simmer for approximately 30 minutes or until they are incredibly tender—this is the key to a luxurious stew!
Toast the bread: While the chickpeas are simmering, preheat your oven by adjusting the rack to about 6 inches beneath the broiler and setting the broiler to high. Tear your rustic bread into bite-sized pieces and spread them out on a large baking sheet. Drizzle with extra virgin olive oil, tossing gently to coat. Broil the bread for about a minute or so, just until it turns golden brown—keep a watchful eye here, as it can change quickly!
Sauté the onions and garlic: In a medium non-stick skillet, add 2 tablespoons of extra virgin olive oil and set the heat to medium. When the oil begins to shimmer, toss in the finely chopped onion along with the minced garlic. Season lightly with a dash of kosher salt, and sprinkle in the cumin, coriander, and paprika. Sauté the mixture until the onions are tender and translucent, about 5 minutes; the aroma will have your kitchen smelling amazing!
Season the chickpea stew: With the chickpeas tender, transfer the sautéed onion and garlic mixture to the saucepan. Stir in 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice from 1 lemon, chopped parsley, and a drizzle of extra virgin olive oil. Mix well, then taste and adjust the seasoning to your liking—don’t be afraid to add a little more harissa or a pinch of salt!
Serve: For serving, cut the remaining lemon into wedges. Prepare individual bowls and place a few pieces of the toasted bread at the bottom of each. Ladle the luscious lablabi chickpea stew over the bread, and add a drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions on top. Enjoy immediately, along with extra lemon wedges and more toasted bread on the side.
Storing & Reheating
Store any leftover lablabi in an airtight container in the refrigerator for up to 4 days. To freeze, portion your stew into freezer-safe containers, leaving some space for expansion, and keep it frozen for up to 3 months. To reheat, simply warm it on the stove over medium-low heat, stirring occasionally, until heated through. The texture may change slightly upon freezing, but a splash of water or broth can help refresh it!
Chef’s Helpful Tips
- To avoid mushy chickpeas, be careful not to overcook them during the simmering stage. Check for tenderness towards the end.
- Using stale bread for the toasting step adds an extra crunch; just make sure to adjust the broiling time accordingly.
- If you love extra heat, consider mixing in some crushed red pepper flakes for an added kick.
- For more depth, consider making your harissa paste from scratch using roasted peppers and spices.
- If you want to prepare this dish ahead of time, you can make the stew a day in advance and reheat it, which allows flavors to deepen.
The magic of lablabi lies in its comforting flavors and easy preparation. This chickpea stew is a perfect example of how simple ingredients can come together to create something truly delicious. I encourage you to play around with the spices and garnishes—your own touch can make this dish even more special. So grab your ingredients, get cozy in the kitchen, and don’t forget to enjoy every bite of this richly flavorful stew!
Recipe FAQs
Can I use dried chickpeas instead of canned ones?
Absolutely! If you choose dried chickpeas, you’ll need to soak them overnight and then cook them until tender, which typically takes about 1-2 hours. Make sure to add plenty of water during cooking, as dried chickpeas absorb much more liquid than their canned counterparts.
What if I can’t find harissa paste?
If you don’t have harissa on hand, you can substitute it with a mix of chili paste and a touch of cumin, or even use sriracha. Just keep in mind that these alternatives might alter the overall flavor profile slightly, though you’ll still end up with a tasty stew.
Can I make this dish in advance?
Yes, lablabi stores very well! You can prepare it up to a day ahead and simply reheat on the stove. The flavors continue to develop and often taste even better the next day, making it an excellent make-ahead option for busy weeks.
What do I serve with Lablabi?
Traditionally, lablabi is served simply on its own or with additional bread. However, for a hearty meal, consider pairing it with a simple salad or some roasted vegetables to create a well-rounded dish that’s full of color and texture.
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📖 Recipe Card
Lablabi (Tunisian Chickpea Stew)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Tunisian
Description
Experience the delightful taste of Lablabi, a warm and hearty chickpea stew made with garlic, spices, and rustic bread. With simple prep and vibrant flavors, it’s perfect for a comforting meal or a quick dinner!
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)
Instructions
- In a medium saucepan, combine the canned chickpeas with their liquids and add enough water to cover by about 1 inch. Set over medium-high heat.
- Bring chickpeas to a boil, then reduce the heat, partially cover, and simmer for about 30 minutes until very tender.
- While the chickpeas cook, prepare the bread by tearing it into bite-sized pieces, drizzling with olive oil, and arranging it on a baking sheet. Broil for about 1 minute until golden, watching closely to prevent burning.
- In a medium non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add onions, garlic, a pinch of salt, cumin, coriander, and paprika. Cook until onions are tender and translucent.
- Add the onion and garlic mixture to the tender chickpeas. Mix in 1 tablespoon of harissa, a pinch of salt, juice from 1 lemon, parsley, and a drizzle of olive oil. Stir to combine and adjust seasoning as needed.
- To serve, place some toasted bread pieces in serving bowls, ladle the stew on top, and finish with a drizzle of olive oil, harissa, more parsley, and chopped green onions. Add lemon wedges and extra toasted bread on the side.
Notes
Make sure to watch the bread closely while broiling to prevent burning.
Adjust the harissa amount based on your spice preference; add more for a spicier stew.
For added flavor, consider garnishing with additional lemon zest.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
