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
Scale
- 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