Tunisian Lablabi
A humble Tunisian chickpea and bread stew, layered with harissa, garlic, and caraway for bold, warming flavors. Hearty, vegetarian, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 287
- Protein
- 10g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1.5 cups water
- 1.5 cups day-old bread (crusty white or whole wheat), torn into bite-size pieces
- 1.5 tablespoons harissa paste
- 3 cloves garlic, minced
- ½ teaspoon caraway seeds
Instructions
- 1
Pour 1.5 cups water into a medium pot and set it over medium-high heat until you see large bubbles rapidly breaking the surface, about 3 minutes.
- 2
Stir the harissa paste into the hot water using a wooden spoon until no clumps remain and the liquid is a uniform reddish-brown color, about 20 seconds.
- 3
Add the minced garlic to the pot and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills your nose.
- 4
Sprinkle the caraway seeds into the pot and stir once to coat them in the hot liquid, blooming the spices for 15 seconds.
- 5
Pour the drained chickpeas into the pot and stir gently until they are coated in the harissa broth, about 10 seconds.
- 6
Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, for 5 minutes until the chickpeas are warmed through.
- 7
Add the torn bread pieces to the pot, stirring gently to distribute them evenly throughout the broth.
- 8
Continue simmering for 2 minutes, stirring once halfway through, until the bread softens and begins to absorb the harissa broth and break into creamy pieces.
- 9
Ladle the lablabi into two bowls, distributing bread, chickpeas, and broth evenly, and serve immediately while hot.
Tools you’ll need
- medium pot with lid
- wooden spoon
- ladle
- two serving bowls
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