Lablabi (Tunisian Chickpea Stew)
Lablabi (Tunisian Chickpea Stew) is the kind of dish that brings warmth and comfort when the days are chilly or when you simply want something hearty and nourishing. This stew is not just a meal; it’s a delightful blend of tender chickpeas, aromatic spices, and crusty bread that soak up all that wonderful broth. Its origins trace back to Tunisia, where you can find variations across the region, each celebrating the robust flavors of North Africa. As you dig into a steaming bowl of lablabi, you’re not just enjoying a dish; you’re embracing a cherished culinary tradition that feels like a hug from the inside.
Table of Contents
I first encountered Lablabi during a cozy winter gathering with friends, where its fragrant aroma filled the air, coaxing everyone to the dinner table. The combination of simmered chickpeas with a spicy kick of harissa made it irresistible. Making this at home was a no-brainer; it’s easy, budget-friendly, and an excellent way to entertain guests or enjoy a family dinner. Trust me; once you understand the basic steps, you will be whipping up this delicious stew whenever the craving strikes. Let’s dive into how to create this warming dish together.
Why You’ll Love This Recipe
- Simple & Quick: Prepping and cooking this hearty dish takes just about 50 minutes!
- Irresistible Flavor: The deep, inviting spices combined with chickpeas create an explosion of taste in every bite.
- Comforting Appeal: Picture warm, toasty bread soaked in the rich stew – pure bliss!
- Versatile Meal: Perfect for cozy dinners, casual lunches, or as a crowd-pleasing starter.
- Diet-Friendly Options: Naturally vegan and easy to adapt for gluten-free diets by swapping out the bread.
Ingredients You’ll Need
- 2 (15-ounce) cans chickpeas: The star of the dish! They provide protein and heartiness. You can use dried chickpeas if you prefer; just soak and cook them beforehand.
- 1/2 loaf rustic bread: A crusty bread works best to soak up the stew beautifully. Sourdough or a baguette are both great options.
- Extra virgin olive oil: Use for sautéing and drizzling; it adds a rich flavor that elevates the stew.
- 1 small yellow onion, finely chopped: This provides a sweet base flavor and aroma. Yellow onions are preferred for their balanced flavor.
- 3 to 4 large garlic cloves, minced: Fresh garlic adds a wonderful depth to the stew; feel free to add more if you’re a garlic lover!
- Kosher salt: Essential for enhancing all the flavors. Adjust according to your taste preference.
- 1 teaspoon ground cumin: This spice gives the stew a warm, earthy note that is characteristic of Tunisian cuisine.
- 1/2 teaspoon ground coriander: Adds a light citrus flavor that balances well with the heat.
- 1/2 teaspoon paprika: A bit of smokiness with a touch of sweetness enhances the stew.
- 1 tablespoon harissa paste: The hallmark of this dish! It adds warmth and a bit of heat. Use more if you love spice.
- 2 lemons: Fresh lemons brighten the dish and add a refreshing zing. You’ll use juice from one and wedges from the other.
- 1/2 cup roughly chopped parsley, plus more for garnish: Fresh parsley adds a pop of color and freshness; don’t skip it!
- 2 green onions, trimmed and chopped (both white and green parts): They give a mild onion flavor and a bit of crunch.
How to Make Lablabi (Tunisian Chickpea Stew)
Prepare the chickpeas: In a medium saucepan set over medium-high heat, combine 2 cans of chickpeas with their liquids and enough water to cover them by about an inch. This will help them cook thoroughly and become tender.
Boil and simmer the chickpeas: Bring everything to a rolling boil before you reduce the heat. Cover the saucepan partially with a lid, letting those chickpeas simmer slowly for about 30 minutes, until they’re very tender. You’ll know they’re ready when they give easily when pressed with a fork.
Toast the bread: Set your oven rack about 6 inches beneath the broiler and preheat your broiler to high. Tear 1/2 loaf of rustic bread into slightly larger-than-bite-sized pieces, arranging them on a baking sheet. Drizzle with extra virgin olive oil and toss to coat. Place the bread in the oven, broiling for about a minute or until golden brown. Keep a close eye on it, as it can quickly go from perfectly toasted to burnt.
Sauté the onions and garlic: Next, heat 2 tablespoons of extra virgin olive oil in a medium non-stick skillet over medium heat. Once shimmery, add the chopped onion and minced garlic along with a dash of kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon paprika. Cook for about 5-7 minutes until the onions become tender and beautifully translucent.
Season the chickpea stew: With the chickpeas tender, it’s time to combine! Transfer the fragrant onion and garlic mix into the saucepan with the chickpeas. Stir in 1 tablespoon harissa paste, a generous pinch of kosher salt, juice from one lemon, and the chopped parsley. Drizzle in more extra virgin olive oil and stir well. Taste and adjust seasoning as necessary; it should be rich and zesty.
Serve it up: Prepare your serving bowls by placing a few pieces of the toasted bread at the bottom. Ladle the warm lablabi chickpea stew right on top of the bread, finishing it off with a drizzle of olive oil, a dollop of harissa, more parsley, and the chopped green onions. Slice the remaining lemon into wedges for a delightful squeeze of fresh lemon! Serve immediately, perhaps with some extra toasted bread on the side to mop up all that delicious broth.
Storing & Reheating
To store any leftovers, let the lablabi cool completely before placing it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you need longer storage, feel free to freeze the stew in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove over medium-low heat, stirring occasionally until warmed through. You might notice the texture changes slightly, but a good drizzle of olive oil can help refresh the flavors.
Chef’s Helpful Tips
- Avoid overcooking the chickpeas; they should be tender but not mushy, maintaining some structure.
- Use room temperature ingredients when possible, especially if you’re using dried chickpeas for a more even cook.
- For added richness, consider stirring in a small amount of coconut milk right before serving.
- Don’t skip the fresh parsley at the end; it brightens the stew perfectly!
- This recipe scales well if you want to make a larger batch for gatherings or meal prep.
This incredible dish will not only warm your body but also your heart, wrapping you in rich, delightful flavors that make everything better. Lablabi is a wonderful recipe to experiment with; feel free to make it your own by adding different herbs or adjusting spice levels. I hope you find as much joy in preparing and enjoying this Tunisian Chickpea Stew as I have!
Recipe FAQs
Can I make Lablabi with dried chickpeas?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook until fully tender before starting the recipe. This may take longer, so plan accordingly for a delicious result.
What if I don’t have harissa paste?
Harissa paste is key for that signature heat and flavor. If you can’t find it, you can substitute with a blend of paprika, cayenne pepper, and a little olive oil to mimic the consistency and spice.
Can I add vegetables to Lablabi?
Of course! Feel free to add diced carrots, bell peppers, or spinach to the stew while it simmers for a colorful and nutritious boost.
How spicy is this Lablabi?
The spiciness largely depends on the harissa you use. Start with one tablespoon, taste, and adjust as needed. If you’re unsure, you can always serve additional harissa on the side for those who prefer an extra kick!
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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 irresistible flavor of Lablabi, a comforting Tunisian chickpea stew. With simple ingredients like chickpeas, aromatic spices, and fresh herbs, this dish is perfect for a quick dinner or healthy meal. Enjoy it served over crispy bread for a delightful homemade touch!
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. Cover them with water by an inch and set over medium-high heat.
- Bring the chickpeas to a boil, then lower the heat, partially cover the pot, and let them simmer over low heat for about 30 minutes until very tender.
- While the chickpeas cook, prepare the rustic bread by tearing it into bite-sized pieces and arranging them on a baking sheet. Drizzle with olive oil and broil for about a minute until golden brown, taking care not to burn them.
- In a non-stick skillet over medium heat, heat 2 tablespoons of olive oil. Add the chopped onion, minced garlic, a pinch of kosher salt, cumin, coriander, and paprika. Sauté until the onions are tender and translucent.
- Once the chickpeas are tender, add the sautéed onion and garlic to the saucepan. Stir in harissa paste, kosher salt to taste, the juice of one lemon, chopped parsley, and a drizzle of olive oil. Mix well and adjust seasoning as needed.
- To serve, place a few pieces of toasted bread in bowls, ladle the chickpea stew over the bread, and drizzle with olive oil. Add harissa, more parsley, and chopped green onions on top. Serve immediately with lemon wedges and extra bread on the side.
Notes
For extra flavor, use homemade harissa if available.
This dish can be customized by adding additional vegetables or adjusting spice levels to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
