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Lablabi

Name: Lablabi
Cuisine: Tunisian
Ingredients: 2 cups soaked overnight chickpeas; 3 cloves minced garlic cloves; 2 teaspoons cumin powder; 1 tablespoon harissa; 2 tablespoons olive oil; 1 cup torn crusty day-old bread; 1 tablespoon lemon juice; 6 cups water or broth; 1 per serving optional: poached egg

Lablabi is a hearty Tunisian chickpea soup traditionally enjoyed for breakfast. It is known for its spicy, garlicky broth combined with chickpeas, cumin, and topped with crusty bread and often a poached egg, reflecting its comforting and economical roots.

9 ingredients

spicysavorygarlickyearthytangy

Culinary DNA Preview

Tunisian70%

Mediterranean30%

Ingredients

chickpeas
2 cups soaked overnight
garlic cloves
3 cloves minced
cumin powder
2 teaspoons
harissa
1 tablespoon
olive oil
2 tablespoons
crusty day-old bread
1 cup torn
lemon juice
1 tablespoon
water or broth
6 cups
optional: poached egg
1 per serving

Method

Steps not available

Origin Story

Lablabi originated as a popular street food in Tunisia, especially in the capital Tunis, providing a nourishing and affordable meal for workers and travelers.

Culinary DNA

Ingredient ancestry breakdown

Tunisian70%

ingredients+techniques

Mediterranean30%

ingredient_origin

Techniques

soaking boiling sautéing poaching

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