Entree: Tunisia – Djerba – لبلابي ➤ lablabi (Spicy Tunisian chickpea and bread stew finished with tuna, egg, harissa, and olive oil)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 1/2 cups (300 g) dried chickpeas, soaked overnight and cooked until tender (or about 6 cups / 1.4 kg cooked chickpeas)
- 6 cups (1.4 L) water or low-sodium chicken or vegetable stock
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for serving
- 4 cloves (about 12 g) garlic, minced
- 2 tsp (4 g) ground cumin
- 1/2 tsp (1 g) ground caraway or a pinch of crushed caraway seeds (optional)
- 2 tbsp (30 g) harissa paste, plus extra for serving
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) stale crusty bread (baguette or country loaf), torn into bite-size pieces
- 2 cans (approx. 5 oz / 140 g each) tuna in olive oil, drained and flaked
- 4 large eggs, approx. 1.8 oz (50 g) each, for poaching
- 2 tbsp (30 g) capers or chopped preserved olives (optional)
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Lemon wedges, for serving

Instructions

1. If using dried chickpeas, drain the soaked chickpeas, place in a pot, cover with water, bring to a boil, then simmer until very tender, about 60–90 minutes; drain and set aside. Alternatively use cooked or canned chickpeas (adjust salt and cooking time).
2. In a large saucepan, heat 1/4 cup olive oil over medium heat. Add minced garlic and toast briefly until fragrant but not browned, about 30 seconds. Stir in ground cumin and caraway, then add the cooked chickpeas and 6 cups stock. Bring to a simmer and cook 10–15 minutes to let flavors meld.
3. Using a wooden spoon or potato masher, mash a portion of the chickpeas in the pot to thicken the broth while leaving many whole chickpeas for texture. Stir in 2 tbsp harissa, lemon juice, salt, and pepper; taste and adjust seasoning and heat.
4. To assemble, place torn bread into shallow bowls. Ladle very hot chickpea stew over the bread so it soaks and softens.
5. Top each bowl with drained flaked tuna, a poached egg (to poach: simmer water with a splash of vinegar and poach eggs 3–4 minutes for runny yolks), and a sprinkle of capers or olives and chopped cilantro or parsley.
6. Finish each serving with a drizzle of extra-virgin olive oil, additional harissa to taste, and a lemon wedge. Stir everything together at the table before eating.