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Lablabi (Tunisian Chickpea Stew)

Big, bold flavors and cozy comfort come together in every spoonful of this Lablabi. Tender chickpeas, toasted rustic bread, warm spices, and a little fiery harissa make this humble Tunisian favorite feel downright special without making life complicated in the kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 196.2
Ingredients Method Notes

Ingredients
  

  • 2 15-ounce cans chickpeas
  • 1/2 loaf rustic bread
  • extra virgin olive oil for drizzling and cooking
  • 1 small yellow onion finely chopped
  • 3 to 4 large cloves garlic minced
  • kosher salt to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 tablespoon harissa paste plus more for serving
  • 2 lemons
  • 1/2 cup parsley roughly chopped, plus more for garnish
  • 2 green onions trimmed and chopped

Method
 

  1. Add the chickpeas with their liquid to a medium saucepan over medium-high heat and cover with water by about 1 inch.
  2. Bring the chickpeas to a boil, then lower the heat and partially cover with a lid. Simmer for about 30 minutes or until very tender.
  3. Set the oven rack about 6 inches beneath the broiler and preheat the broiler to high.
  4. Tear the rustic bread into slightly larger than bite-size pieces and arrange on a baking sheet.
  5. Drizzle the bread with extra virgin olive oil, toss to coat, and arrange crust side down.
  6. Broil the bread briefly until golden brown, watching carefully to prevent burning.
  7. Heat 2 tablespoons extra virgin olive oil in a medium non-stick skillet over medium heat.
  8. Add the onion, garlic, kosher salt, cumin, coriander, and paprika to the skillet.
  9. Cook the onion mixture, stirring regularly, until the onions are tender and translucent.
  10. Transfer the onion and garlic mixture to the saucepan with the chickpeas.
  11. Add the harissa paste, kosher salt, juice from 1 lemon, parsley, and a drizzle of olive oil.
  12. Stir the stew to combine and adjust seasoning to taste.
  13. Slice the remaining lemon into wedges.
  14. Place toasted bread pieces into serving bowls.
  15. Ladle the chickpea stew over the bread and top with olive oil, harissa, parsley, and chopped green onions.
  16. Serve immediately with lemon wedges and extra toasted bread on the side.

Notes

Store the chickpea stew separately from the toasted bread in the refrigerator for up to 3 to 4 days. Serve with extra toasted rustic bread, lemon wedges, or optional poached eggs for a heartier meal.