Lablabi (Tunisian Chickpea Stew)
Lablabi, a Tunisian chickpea stew, captures the essence of comforting, hearty meals with every spoonful. This dish is both warm and filling, with the perfect blend of spices like cumin and paprika weaving their way through tender chickpeas. The beauty of lablabi lies not just in its rich flavors but also in its versatility. Whether you’re looking for a quick lunch or a cozy dinner, this recipe fits the bill.
Table of Contents
When I first discovered lablabi, I was amazed at how simple ingredients could come together to create such a delightful dish. It seemed every bite told a story of tradition and love, and the toasty notes from the bread only enhanced the experience. If you’re in search of a nourishing, budget-friendly meal that’s ready in under an hour, lablabi is your answer. I hope you’re inspired to dive into this recipe and experience the warm flavors of Tunisian cuisine!
Why You’ll Love This Recipe
- Simple & Quick: This recipe takes only about 40 minutes to prepare, making it perfect for a weeknight meal.
- Irresistible Flavor: The combination of spices and the rich chickpeas create a flavor explosion in every bite.
- Eye-Catching Appeal: The vibrant colors from the herbs and spices make for an impressive presentation.
- Flexible Serving: This chickpea stew is delightful as a hearty lunch, dinner, or even a unique appetizer for guests.
- Diet-Friendly Options: Naturally vegan and gluten-free, lablabi fits a range of dietary preferences.
Ingredients You’ll Need
- 2 (15-ounce) cans chickpeas: Provides a hearty base for the stew; canned chickpeas save time and offer convenience.
- 1/2 loaf rustic bread: Adds texture and serves as a wonderful vessel for the stew; French or Italian bread works well.
- Extra virgin olive oil: Enhances flavor and richness; opt for high-quality oil for the best results.
- 1 small yellow onion, finely chopped: Adds sweetness and depth to the stew; shallots can be a substitute if desired.
- 3 to 4 large garlic cloves, minced: Garlic infuses the dish with aromatic warmth; feel free to add more for extra flavor.
- Kosher salt: Essential for seasoning; use it judiciously to enhance all the flavors without overpowering them.
- 1 teaspoon ground cumin: This spice is fundamental to lablabi, providing warmth and an earthy note.
- 1/2 teaspoon ground coriander: Adds a slight citrus undertone that balances the flavors beautifully.
- 1/2 teaspoon paprika: Offers a gentle smokiness; smoked paprika can be an interesting twist.
- 1 tablespoon harissa paste, more for later: A North African chili paste that brings heat and complexity; add more for a spicier kick.
- 2 lemons: The zing from fresh lemon juice brightens the stew; reserve some wedges for serving.
- 1/2 cup roughly chopped parsley, plus more for garnish: Fresh herbs lend a burst of color and flavor; cilantro is a nice alternative.
- 2 green onions, trimmed and chopped (both white and green parts): These add a fresh crunch and pop of color; chives can be used instead.
How to Make Lablabi (Tunisian Chickpea Stew)
Prepare the canned chickpeas: In a medium saucepan, set over medium-high heat, add the 2 cans of chickpeas with their liquids, covering the chickpeas with about an inch of water. The chickpeas soak up the flavors better when they simmer in water!
Boil then simmer the chickpeas: Bring the chickpeas to a gentle boil, then lower the heat and cover the saucepan deal partially with a lid. Let them simmer over low heat for about 30 minutes or until they are very tender; this is crucial for a creamy texture that melds beautifully with the stew.
Toast the bread: Position your oven rack about 6 inches beneath the broiler and preheat to high. While the chickpeas cook, tear 1/2 loaf of rustic bread into bite-sized pieces. Lay them out on a large sheet pan and drizzle generously with extra virgin olive oil, tossing to ensure all pieces are coated. Broil briefly, just until they turn golden brown. You need to keep an eye on it, as it can go from perfectly toasted to burnt in a flash.
Sauté the onions and garlic: In a medium non-stick skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. When the oil begins to shimmer, add in the finely chopped yellow onion and minced garlic with a dash of kosher salt, followed by the cumin, coriander, and paprika. Cook, tossing regularly, until the onions are tender and translucent, about 5-7 minutes. Your kitchen will smell divine by now!
Season the chickpea stew: Once the chickpeas are ready, incorporate the onion and garlic mixture into the saucepan. Stir in 1 tablespoon of harissa paste alongside a generous pinch of kosher salt, the juice from 1 lemon, and the chopped parsley. Add a drizzle of extra virgin olive oil and mix everything thoroughly. Taste for seasoning, adjusting as needed until it’s just right.
Serve: Slice the remaining lemon into wedges for serving. Prepare individual bowls by placing a few pieces of the toasted bread at the bottom. Ladle the lablabi chickpea stew warmly over the bread, adding a good drizzle of olive oil, a dollop of harissa, another sprinkle of parsley, and the chopped green onions on top. Serve immediately with extra lemon wedges and more of the toast for a truly satisfying experience.
Storing & Reheating
You’ll want to store any leftovers of this delicious chickpea stew in the refrigerator in an airtight container, where they will stay fresh for up to 4 days. If you’re planning to keep it longer, consider freezing the lablabi in an airtight container or freezer bag for up to 3 months. When reheating, simply warm it gently in a saucepan over low heat, stirring occasionally until heated through. Keep in mind that the bread will lose its crisp texture when stored, but you can always toast up some fresh bread to enjoy on the side!
Chef’s Helpful Tips
- When cooking chickpeas from scratch, soak them overnight for an even creamier texture.
- Make sure your olive oil is fresh and of good quality; it adds significant flavor.
- Don’t be afraid to adjust the seasoning! Everyone’s palate is different.
- If you don’t have harissa paste, try using a combination of hot sauce and spices to get a similar heat.
- Prepare the stew a day in advance; the flavors deepen overnight, making it even more delicious.
- For extra protein, consider adding spinach or kale during the last few minutes of cooking.
Lablabi is a beautiful blend of comforting spices and wholesome ingredients that warms the soul. By engaging in this wonderful culinary adventure, you’re not merely making a meal but creating a ritual of enjoyment and celebration. Try this recipe, and don’t hesitate to explore variations or make it your own! Enjoy this dish with those you love, and watch it become a staple in your kitchen.
Recipe FAQs
Can I use dry chickpeas instead of canned?
Absolutely! If you prefer using dry chickpeas, soak 1 cup of chickpeas overnight and cook them until tender before following the recipe steps. Keep in mind you’ll need to adjust the cooking time accordingly—usually around 1 to 1.5 hours.
What can I substitute for harissa?
If you can’t find harissa, a blend of chili powder, olive oil, and a splash of lemon juice can replicate its spicy and tangy characteristics. Alternatively, sriracha or any other hot sauce can work in a pinch, adjusted to your spice preference.
Is lablabi suitable for meal prep?
Yes, lablabi is fantastic for meal prep! It stores well and flavors develop even more after sitting. Just reheat gently when you’re ready to enjoy, and you can always add fresh parsley and a drizzle of olive oil to brighten it up.
Can I make lablabi vegan?
The great news is that lablabi is already vegan! It’s packed with protein from the chickpeas, making it a wholesome choice for any meal while fitting beautifully into plant-based diets.
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📖 Recipe Card
Lablabi (Tunisian Chickpea Stew)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Tunisian
Description
This Lablabi is a comforting and flavorful Tunisian chickpea stew. Packed with chickpeas, spices, and fresh herbs, it’s perfect for a quick and satisfying meal.
Ingredients
- 2 (15-ounce) cans chickpeas
- 1/2 loaf rustic bread
- Extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 to 4 large garlic cloves, minced
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1 tablespoon harissa paste, more for later
- 2 lemons
- 1/2 cup roughly chopped parsley, plus more for garnish
- 2 green onions, trimmed and chopped (both white and green parts)
Instructions
- In a medium saucepan, combine chickpeas with their liquids and add enough water to cover them by an inch.
- Bring to a boil and then lower the heat. Simmer covered for about 30 minutes until tender.
- While the chickpeas are cooking, preheat the oven broiler and tear the rustic bread into bite-sized pieces. Arrange on a sheet and drizzle with olive oil. Broil until golden brown, about a minute, watching carefully.
- In a medium skillet, heat 2 tablespoons olive oil. Once shimmering, add onions, garlic, a pinch of salt, cumin, coriander, and paprika. Cook until onions are tender and translucent.
- Transfer the onion mixture to the chickpea saucepan, adding harissa, kosher salt, juice from one lemon, parsley, and a drizzle of olive oil. Stir well and adjust seasoning.
- Serve the stew over toasted bread, drizzled with olive oil and topped with more parsley, harissa, green onions, and lemon wedges.
Notes
Adjust the amount of harissa based on your spice preference.
Serve with extra toasted bread for dipping or topping.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
