Name: Lablabi (Tunisian Chickpea Stew)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tunisian
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)

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Lablabi (Tunisian Chickpea Stew) is a warm, comforting dish that effortlessly combines robust flavors with a delightful blend of textures. This humble stew, originating from Tunisia, features tender chickpeas swimming in a savory broth enriched with aromatic spices, fragrant garlic, and a kick of harissa. The addition of toasted rustic bread soaks up the broth, creating a satisfying meal that will put a smile on anyone’s face. Perfect for any day of the week, it’s a dish that not only nourishes but also brings people together around the table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lablabi (Tunisian Chickpea Stew)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lablabi (Tunisian Chickpea Stew)

My first encounter with Lablabi happened on a chilly evening, where the tantalizing aroma filled the air and immediately drew me in. I was instantly hooked. This hearty stew is a delicious solution for satisfying cravings, whether you’re looking for a quick weeknight dinner or a nourishing dish to share with friends. The best part? Making this stew is incredibly simple and budget-friendly, meaning you can indulge in its comforting embrace without breaking the bank. So, let’s dive in and discover how to make this delightful stew that will surely warm your heart!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, this recipe is perfect for those busy weeknights.
Irresistible Flavor: The combination of spices and garlic creates an incredibly aromatic stew that tastes as comforting as your favorite blanket.
Eye-Catching Appeal: Beautifully topped with fresh herbs and vibrant lemon, this dish looks as good as it tastes.
Flexible Serving: Perfect as a cozy dinner or a hearty lunch, it’s versatile enough for any occasion.
Diet-Friendly Options: Naturally gluten-free and vegetarian, making it suitable for various dietary needs.

Ingredients You’ll Need

2 (15-ounce) cans chickpeas: These provide the base of the dish, offering protein and a satisfying texture. Alternatively, you can use dried chickpeas—just soak and cook them beforehand.
1/2 loaf rustic bread: A crusty bread adds texture and heartiness to the stew. Sourdough or ciabatta works beautifully.
Extra virgin olive oil: This adds richness and depth to the stew, with a drizzle for serving enhancing the flavors.
1 small yellow onion, finely chopped: Onion contributes sweetness and depth; be sure to chop finely for even cooking.
3 to 4 large garlic cloves, minced: Garlic adds a fragrant essence that elevates the overall flavor of the stew.
Kosher salt: Essential for enhancing flavors; feel free to adjust to your taste.
1 teaspoon ground cumin: Ground cumin brings warmth and earthiness, a hallmark of many North African dishes.
1/2 teaspoon ground coriander: This adds a hint of citrusy brightness that complements the spices.
1/2 teaspoon paprika: Paprika provides a subtle smokiness, rounding out the savory notes of the stew.
1 tablespoon harissa paste: A North African chili paste that adds heat and complexity—feel free to adjust based on your spice preference.
2 lemons: The lemon juice brightens the stew and cuts through its richness; wedges served on the side add a zesty kick.
1/2 cup roughly chopped parsley, plus more for garnish: Fresh parsley adds color and a burst of freshness—don’t skip this!
2 green onions, trimmed and chopped (both white and green parts): Green onions contribute a mild onion flavor, adding a nice touch for garnish.

How to Make Lablabi (Tunisian Chickpea Stew)

Prepare the canned chickpeas: In a medium saucepan, set over medium-high heat, add the 2 (15-ounce) cans of chickpeas along with their liquids. Cover the chickpeas with water by about 1 inch to keep them nice and hydrated.

Boil then simmer the chickpeas: Bring the chickpeas to a boil, then lower the heat and cover the pot part-way with a lid. Allow them to simmer over low heat for about 30 minutes or until they become very tender, making sure to stir occasionally.

Toast the bread: Set your oven rack about 6 inches below the broiler and preheat the broiler to high. Tear your 1/2 loaf of rustic bread into slightly larger-than-bite-size pieces. Arrange them on a sheet pan, drizzle with extra virgin olive oil, toss to coat, and lay them crust side down. Broil for about a minute or until golden brown—watch closely, as they can burn quickly!

Sauté the onions and garlic: In a medium non-stick skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once the oil shimmers, toss in the chopped onions, minced garlic, a dash of kosher salt, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/2 teaspoon of paprika. Sauté, stirring regularly, until the onions are tender and translucent.

Season the chickpea stew: Transfer the fragrant onion and garlic mixture to the saucepan with the chickpeas. Stir in 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice from 1 lemon, and the roughly chopped parsley. Drizzle with a bit more extra virgin olive oil, and stir to combine. Taste and adjust seasoning as needed.

Serve: Slice the remaining lemon into wedges for serving. To present your dish, arrange a few pieces of the toasted bread at the bottom of each serving bowl. Ladle the lablabi chickpea stew over the bread, finishing with a drizzle of olive oil and a dollop of harissa for an added kick. Garnish with more parsley and chopped green onions. Serve immediately with lemon wedges and extra toasted bread on the side.

Storing & Reheating

Lablabi is best enjoyed fresh but can be stored. Keep any leftovers at room temperature for up to 2 hours before transferring them to the refrigerator in an airtight container, where they’ll last for up to 3 days. You can also freeze it for up to 3 months; just make sure to use a freezer-safe container. To reheat, gently warm on the stovetop over medium heat for 5-10 minutes, stirring occasionally, until heated through. Keep in mind the texture may change slightly, so adding a splash of water or broth can refresh the stew.

Chef’s Helpful Tips

Avoid overcooking the chickpeas; you want them to be tender but not mushy.
For a creamier stew, you can mash a portion of the chickpeas before seasoning.
Adjust the harissa based on your heat preference; start with less and add more if desired.
Letting the stew sit for a bit before serving allows the flavors to meld beautifully.
If you want extra depth, consider adding spices like cinnamon or a bay leaf while simmering.

With its hearty flavors and comforting nature, Lablabi (Tunisian Chickpea Stew) is sure to become a cherished recipe in your home. This dish invites you to experiment with varying spices or textures, allowing you to make it your own. Whether you enjoy it as a cozy weeknight meal or as part of a festive gathering, it’s a dish that radiates warmth and togetherness. Enjoy each spoonful, and don’t forget to share this delightful recipe with those you love!

Recipe FAQs

Can I use dried chickpeas instead of canned?

Absolutely! If using dried chickpeas, soak 1 cup overnight, then cook them in water for about 1-1.5 hours until tender before following the recipe.

How spicy is Lablabi with harissa?

The heat level can vary based on the harissa brand. Start with 1 tablespoon and taste; you can always add more for an extra kick.

What bread is best to use?

A crusty bread like sourdough or ciabatta is ideal, as it holds up well when soaked in the stew. Feel free to use any bread you love!

Can I add other vegetables to this stew?

Definitely! Feel free to incorporate vegetables like spinach, carrots, or bell peppers for added nutrition and flavor. Just sauté them along with the onions and garlic!