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, a beloved Tunisian chickpea stew, is a warm embrace on a chilly day. With its hearty chickpeas simmered in a fragrant broth alongside traditional spices, this dish is unapologetically flavorful. It’s the kind of meal that whisks you onto the vibrant streets of Tunisia, where street vendors serve bowls of this comforting stew to cozy up locals and travelers alike.

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)

The simplicity of preparing lablabi makes this recipe not only a delightful experience but also a practical one. With an incredible medley of spices, crusty bread, and a sprinkle of fresh herbs, it satisfies both the cravings for something rich and nourishing and the desire for a quick weeknight meal. Preparing lablabi at home gives you that authentic touch without the need for complicated techniques or hard-to-find ingredients. I’m excited to share this recipe with you—it’s a genuine dish that anyone can make and enjoy!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep and 40 minutes of cooking for a satisfying meal.
Irresistible Flavor: The explosion of spices combined with creamy chickpeas creates a taste that’s utterly comforting.
Eye-Catching Appeal: The vibrant colors from the herbs and spices make it a feast for the eyes too.
Flexible Serving: Perfect as a unique appetizer or main dish; it shines in any setting.
Diet-Friendly Options: Naturally vegan and easily made gluten-free with the right bread.

Ingredients You’ll Need

2 (15-ounce) cans chickpeas: These serve as the heart of the stew, providing protein and fiber. If you prefer, dried chickpeas can be used but will require soaking and longer cooking.
1/2 loaf rustic bread: A sturdy crusty bread like sourdough or ciabatta holds up beautifully when layered with stew. Feel free to swap in gluten-free bread if needed.
Extra virgin olive oil: This adds richness and depth to the dish. Choose a good quality oil for the best flavor.
1 small yellow onion, finely chopped: Onions bring a subtle sweetness and aromatic base to the stew. Leeks can be a delicious substitute if you have them on hand.
3 to 4 large garlic cloves, minced: Garlic lends a bold flavor, essential alongside the spices. Adjust depending on your love of garlic.
Kosher salt: Use this to enhance all the flavors in the stew; it’s much preferred here for better control over seasoning.
1 teaspoon ground cumin: This spice offers warmth and a hint of earthiness, making it indispensable in Tunisian cooking.
1/2 teaspoon ground coriander: Coriander provides a citrusy note that brightens the stew. If you’re out, you can use a pinch of curry powder as a substitute.
1/2 teaspoon paprika: A dash of paprika adds color and a mild smokiness. Smoked paprika can be a great twist.
1 tablespoon harissa paste: This chili paste brings heat and complexity. You can easily find it in stores or online, or make your own for a fresh take.
2 lemons: Fresh lemon juice adds a bright lift; they’re best balanced with the spiced stew.
1/2 cup roughly chopped parsley, plus more for garnish: Parsley gives freshness; mint can also be used for a different flavor profile.
2 green onions, trimmed and chopped: They offer a mild onion flavor and a pop of color on top. Regular onions can substitute if that’s what you have.

How to Make Lablabi (Tunisian Chickpea Stew)

Prepare the canned chickpeas: In a medium saucepan set over medium-high heat, add the 2 cans of chickpeas with their liquids and cover them with water by about 1 inch. This will create a lovely, broth-like base for your stew.

Boil then simmer the chickpeas: Bring the chickpeas to a rolling boil, then reduce the heat and cover part-way with a lid. Let them simmer over low heat for about 30 minutes, or until the chickpeas are very tender. This step helps to soften the chickpeas just right, ensuring they soak up all the flavors beautifully.

Toast the bread: While the chickpeas cook, set your oven rack about 6 inches beneath the broiler and turn the broiler to high. Tear the rustic bread into pieces slightly larger than bite-sized. Arrange them on a large baking sheet, drizzle with extra virgin olive oil, and toss to coat. Place the pieces crust side down and broil them for about a minute or until golden brown, keeping a close eye to prevent burning.

Sauté the onions and garlic: In a medium non-stick skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once shimmering, toss in the chopped onion and minced garlic, adding a generous dash of kosher salt, ground cumin, ground coriander, and paprika. Cook, tossing regularly, until the onions are tender and translucent—this aromatic base sets the stage for your stew.

Season the chickpea stew: When the chickpeas are delightful and tender, transfer the onion and garlic mixture into the chickpea saucepan. Mix in 1 tablespoon of harissa paste, a generous pinch of kosher salt, juice from 1 lemon, and the roughly chopped parsley along with a drizzle of olive oil. Give it all a good stir, taste, and adjust the seasoning as needed. This is where the magic really starts to happen!

Serve: Slice the remaining lemon into wedges for garnishing. Prepare serving bowls by placing a few pieces of toasted bread at the bottom. Then, ladle generous servings of the lablabi chickpea stew right on top of the bread. Finish with a glug of olive oil, a dollop of harissa, extra parsley, and chopped green onions. Serve immediately alongside lemon wedges and additional toasted bread for dipping.

Storing & Reheating

To store lablabi, allow it to cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 4 days. For long-term storage, ladle the stew into freezer-friendly containers, leaving some space to allow for expansion, and freeze for a maximum of 3 months. When you’re ready to enjoy, reheat gently on the stove over low heat, stirring occasionally, until warmed through. The texture may change slightly; if it becomes thicker, a splash of water or broth can help bring it back to life.

Chef’s Helpful Tips

Make sure to finely chop your onions for even cooking; large pieces will be tougher and won’t blend well.
Don’t skip the step of broiling the bread; it adds a lovely crunch that contrasts beautifully with the tender chickpeas.
If you prefer a heartier stew, feel free to add some diced carrots or potatoes along with the chickpeas.
If you like it spicy, don’t shy away from adding extra harissa, or even sprinkle in some red pepper flakes.
This dish can be made a day in advance—flavors deepen and improve when given a little time to meld together.

Lablabi captures the essence of home-style comfort food, balancing warmth, spice, and brightness. It’s not just a dish—it’s an invitation to explore a rich culinary tradition that welcomes all at the table. And by preparing it at home, you can play with the flavors, adjust spices to your liking, and enjoy it with loved ones. I can’t wait for you to experience this delightful stew—you’re in for a treat!

Recipe FAQs

How can I make Lablabi spicier?

To increase the heat in your lablabi, you can add more harissa paste or incorporate some crushed red pepper flakes during the sautéing of onions and garlic. You can also kick up the spice by garnishing your serving with a sprinkle of fresh chili.

Can I make this stew in advance?

Absolutely! Lablabi tastes wonderful after sitting for a while, as the flavors meld together beautifully. Just prepare it a day ahead and store it in an airtight container in the refrigerator. When ready to serve, gently reheat it on the stove until warmed through.

What can I substitute for harissa paste?

If you don’t have harissa paste on hand, you can create a similar flavor profile using a mix of some spices, such as chili powder, cayenne, and a bit of garlic or onion powder. Adjust based on your flavor preferences and desired heat level.

Is there a way to make Lablabi creamier?

For a creamier texture, you can blend a portion of the chickpeas with some broth before adding them back to the stew. This will incorporate a smooth, velvety texture alongside the whole chickpeas, enhancing the overall richness of the dish.