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 heartwarming dish that fills your kitchen with the mouthwatering aromas of caramelized onions, garlic, and spices. This cozy stew features tender chickpeas as the star, simmered in a glorious blend of harissa and fresh herbs. Traditionally served over toasted bread, it’s a delicious and satisfying way to celebrate the essence of Tunisian cuisine.

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)

I first discovered Lablabi on a cold winter afternoon when I craved something nourishing and flavorful. The simplicity of the ingredients and the rich, comforting flavors struck a chord with me. It’s one of those recipes that fulfills not only your hunger but also your soul. It’s perfect for a weeknight dinner or when you have friends over, and trust me—once you try this stew, you’ll find yourself coming back for more.

Why You’ll Love This Recipe

Simple & Quick: With only a 10-minute prep time and 40 minutes of cooking, it’s perfect for busy weeknights.
Irresistible Flavor: The combination of spices, from earthy cumin to spicy harissa, creates a flavor explosion.
Eye-Catching Appeal: The vibrant colors of the herbs and spices make it a feast for the eyes, too!
Flexible Serving: This dish is perfect as a warm appetizer or a hearty main dish—great for any gathering.
Diet-Friendly Options: Naturally vegan and gluten-free, it fits into various dietary preferences.

Ingredients You’ll Need

2 (15-ounce) cans chickpeas: These are the stars of your stew. If you prefer, dried chickpeas work, but they require soaking and longer cooking times.
1/2 loaf rustic bread: A hearty, crusty bread is best for soaking up the stew. A baguette or sourdough is an excellent substitute.
Extra virgin olive oil: Adds richness and depth. Use the best quality you can find for maximum flavor.
1 small yellow onion, finely chopped: Provides sweetness and aromatic base notes. You can swap in shallots if you prefer a milder flavor.
3 to 4 large garlic cloves, minced: Essential for that robust flavor—we can’t forget about the garlic!
Kosher salt: Enhances all the flavors. If using table salt, reduce the amount for balance.
1 teaspoon ground cumin: Provides warmth and earthiness; essential for authentic flavor.
1/2 teaspoon ground coriander: Adds a bright, citrusy note to the dish; fennel seed can be swapped in for a different twist.
1/2 teaspoon paprika: Use sweet or smoked, depending on your taste preference for depth.
1 tablespoon harissa paste: This North African chili paste packs a punch! You can adjust more or less depending on your heat tolerance.
2 lemons: Their juice brightens the stew, while wedges serve for squeezing over when serving.
1/2 cup roughly chopped parsley, plus more for garnish: This adds freshness and color. Cilantro can be used for those who prefer its flavor.
2 green onions, trimmed and chopped (both white and green parts): Offers a mild onion flavor for garnish and depth; can be substituted with regular chives.

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. This step is crucial, as the moisture is necessary for simmering.

Boil then simmer the chickpeas: Bring the chickpeas to a boil. Once boiling, lower the heat and cover the saucepan partway with a lid. Let them simmer over low heat for about 30 minutes, or until they’re very tender. This process not only softens the chickpeas but also develops great flavor.

Toast the bread: Set your oven rack about 6 inches beneath the broiler and set the broiler to high. Tear the rustic bread into bite-sized pieces and arrange them on a large baking sheet. Drizzle the pieces with extra virgin olive oil, toss to coat, and make sure the crust side is down. Broil for just a minute or so until golden brown, keeping an eye on them to avoid burning.

Sauté the onions and garlic: In a medium non-stick skillet set over medium heat, add 2 tablespoons of extra virgin olive oil. When the oil starts to shimmer, toss in the chopped onions, minced garlic, a dash of kosher salt, cumin, coriander, and paprika. Cook, stirring regularly, until the onions are tender and translucent—about 5-7 minutes. You’ll notice a fragrant aroma filling your kitchen!

Season the chickpea stew: Once the chickpeas are tender, transfer the onion and garlic mixture into the saucepan with the chickpeas. Add 1 tablespoon of harissa paste, a generous pinch of kosher salt, the juice of 1 lemon, the chopped parsley, and a good drizzle of extra virgin olive oil. Stir everything to combine and taste. Adjust the seasoning as necessary, maybe adding a little more salt or harissa for spice.

Serve: Slice the remaining lemon into wedges. When you’re ready to serve, prepare bowls by placing a few pieces of toasted bread at the bottom. Ladle the lablabi over the bread, adding a drizzle of olive oil, a dollop of harissa paste, a sprinkle of parsley, and the chopped green onions. Serve immediately alongside lemon wedges and some extra toasted bread for dipping.

Storing & Reheating

To store any leftovers, cool the Lablabi to room temperature and transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. Alternatively, you can freeze it for a maximum of 3 months—just make sure to use a freezer-safe container. When reheating, warm it gently on the stove over low heat for about 10 minutes, adding a splash of water if it appears too thick. Note that the texture may change slightly after freezing, but refreshing it with fresh herbs and a drizzle of olive oil can elevate it back beautifully.

Chef’s Helpful Tips

When sautéing onions, keep the heat at medium to prevent burning and ensure even cooking.
Don’t rush the simmering step; it allows the chickpeas to absorb all the flavors from the spices.
Feel free to add in some chopped carrots or spinach towards the end of cooking for extra nutrition and color.
Using day-old bread enhances the dish; fresh bread may become mushy.
If you prefer a bit more heat, consider adding a pinch of cayenne pepper to the chickpeas as they simmer.

Lablabi is nourishing, flavorful, and so easy to prepare. The combination of spices and tender chickpeas is bound to become a favorite in your home. The best part? You can experiment with the ingredients and make the recipe uniquely yours. So, gather your ingredients and enjoy this delightful Tunisian stew!

Recipe FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas! Just soak them overnight and then boil them for about 1-2 hours until tender before adding them to the stew.

Is Lablabi gluten-free?

Absolutely! This chickpea stew is naturally gluten-free, especially when using gluten-free bread for serving. Just ensure all ingredients, like harissa, are certified gluten-free if necessary.

What can I serve with this stew?

Lablabi is fantastic enjoyed on its own, but you can serve it with a fresh green salad or a side of roasted vegetables for a more hearty meal.

Can I prepare Lablabi in advance?

Yes! Lablabi can be made ahead of time and refrigerated. The flavors often deepen as it sits, making it even more delicious on the second day. Just reheat gently, adding a bit of water if necessary to loosen up the stew.