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Tunisian Lablabi – Spiced Chickpea Soup

Tunisia's most beloved comfort food — a rich, steaming chickpea broth poured over stale bread, spiked with harissa, cumin, garlic, and olive oil. Eaten at dawn or after a cold evening, this is a dish that truly warms the soul.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 people
Ingredients Method Video Notes

Ingredients
  

  • 400 grams dried chickpeas soaked overnight
  • 1 teaspoons bicarbonate of soda for soaking
  • 2 liters water or vegetable stock
  • 4 garlic cloves crushed
  • 2 teaspoons ground cumin kamoun
  • 2 teaspoons harissa to taste
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons salt
  • 0.3 teaspoons black pepper
  • 4 stale bread baguette or country loaf, torn into chunks
  • 4 eggs
  • 160 grams canned tuna in olive oil e.g. El Manar, optional topping
  • 1 tablespoons capers for garnish
  • 2 tablespoons fresh parsley or coriander chopped

Method
 

  1. Soak the chickpeas (the night before): Place 400 grams dried chickpeas (soaked overnight) in a large bowl with plenty of cold water and 1 teaspoons bicarbonate of soda (for soaking). Soak for a minimum of 720 minutes
  2. This step is essential — it gives the chickpeas a melt-in-the-mouth texture and produces a more flavorful broth. Do not skip it.
  3. Cook the chickpeas: Drain and rinse the soaked chickpeas. Transfer to a large pot and cover with 2 liters water or vegetable stock. Bring to a boil, skimming off any foam. Reduce heat and simmer for 1.5 to 120 minutes, until the chickpeas are completely tender and the broth is rich and cloudy.
  4. Season the broth: Once the chickpeas are fully cooked, add 1 teaspoons salt, half of 2 teaspoons ground cumin (kamoun), and half of 4 garlic cloves, crushed directly into the simmering broth. Stir well and continue to simmer on low heat for 10 minutes to let the flavors infuse.
  5. Cook the eggs: Bring a separate saucepan of water to a boil. Cook 4 eggs for 6 minutes
  6. for a soft, still-runny yolk — the classic lablabi style. Transfer immediately to cold water, peel carefully, and set aside. Alternatively, poach the eggs directly in the chickpea broth just before serving.
  7. Prepare the bowls: Divide the torn 4 stale bread (baguette or country loaf), torn into chunks among 4 deep bowls. Ladle several generous scoops of hot chickpea broth over the bread, making sure the bread is fully soaked and softened. The bread is not a side — it is the foundation of the dish.
  8. Build and garnish: Top each bowl with a soft-boiled egg from 4 eggs, cut in half. Add flaked 160 grams canned tuna in olive oil (e.g. El Manar), optional topping if using. Drizzle with 4 tablespoons extra-virgin olive oil and 2 tablespoons fresh lemon juice. Add the remaining 4 garlic cloves, crushed and 2 teaspoons ground cumin (kamoun) directly over the bowl. Finish with 2 teaspoons harissa (to taste) to taste, 1 tablespoons capers, for garnish, and a scattering of 2 tablespoons fresh parsley or coriander, chopped. Serve immediately, piping hot.

Video

Notes

Key tips (directly from manarthon.com):
  • Overnight soak is non-negotiable: 12 hours with bicarbonate of soda gives the chickpeas their signature soft texture and deepens the broth.
  • Soft-boiled egg is the classic: 6 minutes gives a runny yolk that melts into the broth. For poached eggs, drop them into the simmering broth in the last 3 minutes.
  • The dressing step is critical: The remaining raw garlic and cumin are added directly to each bowl at the end — not just into the pot. This is what gives lablabi its layered, bold flavor.
  • Bread is the base, not the side: Use day-old or stale bread — it absorbs the broth beautifully without turning to mush.
  • El Manar tuna topping: Adding flaked tuna in olive oil transforms lablabi into a complete, protein-rich meal. This is a popular street-food variation across Tunis.
  • Even better the next day: Lablabi reheats beautifully. Make a large batch — the flavor deepens overnight.
  • Vegan version: Simply omit the egg and tuna. The base recipe is naturally plant-based.
Discover lablabi, Tunisia's ultimate comfort food! A rich chickpea broth poured over stale bread with harissa, cumin, egg & El Manar tuna. Warm, bold & authentic.