Entree: Tunisia – Southern Tunisia – لبلابي ➤ Lablābī (Hearty Tunisian chickpea stew ladled over stale bread and finished with olive oil, lemon, harissa, and tuna)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 cups (720 g) cooked chickpeas (or about 2 15-oz/425 g cans drained and rinsed)
- 6 cups (1.4 L) water or light vegetable/chicken stock
- 3 cloves (garlic), minced
- 2 tbsp (30 ml) olive oil, plus extra for drizzling
- 2 tbsp (30 ml) harissa paste, plus extra for serving
- 1 tbsp (8 g) ground cumin, plus more for garnish
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 cups (about 300 g) day-old crusty bread, torn into chunks
- 6 oz (170 g) canned tuna in olive oil, drained and flaked (optional topping)
- 2 large eggs, approx. 100 g total (for poaching in the broth, optional)
- 2 tbsp (30 g) capers (optional)
- 1/4 cup (15 g) chopped fresh parsley
- Kalamata or green olives, a small handful, halved (optional)

Instructions

1. In a large saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the minced garlic and cook briefly until fragrant but not browned. Add the ground cumin and stir 30 seconds to bloom the spice.
2. Add the cooked chickpeas and the water or stock to the pan. Stir in 2 tbsp (30 ml) harissa, 1 tbsp (15 ml) vinegar, and salt; bring to a gentle simmer and cook 10–15 minutes to allow flavors to meld. Mash a cup of the chickpeas against the side of the pot to thicken the broth slightly.
3. Meanwhile, place torn bread pieces into individual serving bowls. If using eggs, create gentle swirling in the simmering broth and slip the eggs in to poach 3–4 minutes for soft yolks; remove with a slotted spoon when cooked to desired doneness and set aside.
4. Taste the chickpea broth and adjust seasoning with lemon juice, salt, and pepper. Ladle hot broth and chickpeas over the bread in each bowl so the bread soaks up the liquid.
5. Top each bowl with flaked tuna, a poached egg if using, capers, olives, and a drizzle of extra virgin olive oil. Serve with additional harissa, a sprinkle of ground cumin, and chopped parsley so diners can adjust heat and seasoning to taste.