Tunisian Lablabi (Vegan Chickpea Soup)

Lablabi is Tunisia’s soul-warming street-food breakfast hearty, spicy, and endlessly customizable. Though Tunisians often crown lablabi with a poached egg, our vegan twist highlights spice and citrus instead, our version leans into bold North African spices. Let’s dive deeper into its history, spice secrets, and pro tips to make your lablabi unforgettable.

A Quick Chat About Tradition and Taste

Imagine bustling Tunisian cafés at dawn: steam rising from massive cauldrons of chickpeas simmering in seasoned broth, while locals line up with torn stale baguettes in hand. Lablabi isn’t just soup it’s community sustenance. The spice blend, the tang of lemon, and the heat of harissa
unite to wake up your senses.

When you serve lablabi today, you’re not only sharing a recipe you’re carrying on a ritual that transformed humble pantry staples into a daily celebration of flavor and resilience.

Ingredients (Serves 4)

• 2 cups dried chickpeas, soaked overnight* (or 1 can, drained and rinsed)
• 4 cups vegetable broth
• 4 garlic cloves, finely minced
• 1 small onion, thinly sliced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp smoked paprika (optional, for warmth)
• 2 tbsp olive oil, plus extra for drizzling
• Salt and black pepper, to taste
• 4 slices crusty bread or torn baguette pieces (stale or lightly toasted)
• 1–2 tbsp harissa paste (adjust to your heat level)
• 1 preserved lemon rind, finely chopped (optional bright twist)
• Fresh parsley or cilantro, chopped
• Lemon wedges, for finishing

*Soaking dried chickpeas overnight reduces cooking time, improves digestibility, and yields a
creamier texture.

Step-by-Step Cooking Method

1. Prep Your Chickpeas
• Drain soaked chickpeas and rinse well. If using canned, skip soaking but consider simmering for 10 minutes to boost flavor absorption.
2. Build the Flavor Base
• Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat.
• Add sliced onions and sweat until translucent (3–4 minutes). • Stir in garlic, cumin, coriander, and smoked paprika. Cook gently until fragrant about 1 minute.
3. Simmer to Perfection
• Add chickpeas and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes (or until dried chickpeas are tender).
• Season with salt and pepper. If your broth is too mild, stir in ½ tsp more cumin or a pinch of chili flakes.
4. Assemble Your Bowls • Divide torn bread among four bowls. The bread soaks up the soup, creating soft, chewy pockets. • Ladle hot soup and chickpeas over the bread.
5. Top and Tailor
• Swirl in harissa to taste start with 1 tbsp and add more if you crave extra heat.
• Scatter chopped preserved lemon rind for a citrusy zing. • Garnish with parsley or cilantro and finish with a generous drizzle of olive oil. • Serve with lemon wedges so guests can add fresh acidity as they like.

Pro Tips & Variations

• Spice Mix Shuffle: Toast whole cumin and coriander seeds, then grind them fresh for an aromatic lift.
• Texture Play: For a creamier soup, mash one cup of chickpeas against the pot side before serving.
• Veggie Boost: Stir in chopped greens (kale or Swiss chard) in the last 5 minutes of simmering.
• Street-Style Crunch: Top with crushed toasted chickpeas or dukkah for nutty contrast.
• Mild or Wild: Whisk harissa with a splash of olive oil to make an easily drizzled “harissa oil.”

A Parting Thought

Lablabi embodies the ingenuity of Tunisian kitchens stretching simple staples into a feast of flavor, texture, and community connection. When you ladle that first bowl, remember: you’re not just serving soup, you’re sharing a story century in the making.