Chickpea and Harissa Soup – Tunisian Lablabi Recipe
Chickpea and Harissa Soup - Tunisian Lablabi is a warm, comforting soup that combines the earthiness of chickpeas with the bold flavors of harissa. It's a staple in Tunisian cuisine, beloved for its robust flavor and satisfying texture.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste, adjust to taste
- 6 cups vegetable broth or water
- Salt to taste
- Fresh lemon juice, to serve
- Chopped fresh parsley, for garnish
- Crusty bread, for serving
Instructions
- Prepare Chickpeas: Drain the soaked chickpeas and rinse them under cold water.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant, about 5 minutes.
- Add Spices: Stir in the cumin, coriander, smoked paprika, and harissa paste, cooking for another minute until the spices are well combined.
- Simmer: Add the chickpeas and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the chickpeas are tender.
- Season: Taste the soup and adjust seasoning with salt as needed.
- Serve: Ladle the soup into bowls, drizzle with fresh lemon juice, garnish with chopped parsley, and serve with crusty bread on the side.
Cook’s tips
- Soak the chickpeas overnight for best results; if short on time, use canned chickpeas and reduce simmering time.
- Adjust harissa to your spice preference; start with less and add more at the end.
- For a thicker soup, blend a portion of the chickpeas with some broth and return to the pot.
- Serve with a drizzle of extra virgin olive oil and a squeeze of fresh lemon for brightness.
Substitutions
- Use canned chickpeas instead of dried; skip the soaking and simmer for about 15-20 minutes.
- Substitute harissa with sriracha or chili garlic paste for a different heat profile.
- Replace vegetable broth with chicken broth for a richer flavor.
- Add a handful of spinach or kale in the last 5 minutes for extra greens.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens.
Frequently asked questions
Can I use canned chickpeas instead of dried?
Yes, canned chickpeas work well. Drain and rinse them, then add them to the pot and simmer for about 15-20 minutes instead of 30-40.
How spicy is this soup?
The heat level depends on your harissa. Start with 2 tablespoons and adjust to taste. You can always add more, but it's harder to reduce heat.
Can I make this soup ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld. Store in the fridge and reheat gently.
What can I serve with this soup?
Crusty bread is traditional, but you can also serve it with pita, couscous, or a side salad.
