Leblabi Tunisian Chickpea Soup
Warm up with the comforting and deeply flavorful Leblabi, a traditional Tunisian chickpea soup that’s as hearty as it is versatile. This North African classic combines tender chickpeas, bold harissa paste, and fragrant cumin to create a richly spiced broth that pairs beautifully with chunks of crusty bread. The soup’s rustic charm is elevated with a perfectly poached egg, a drizzle of olive oil, and a splash of zesty lemon juice for brightness. Ideal for chilly days or when you crave something nourishing, this one-pot wonder is easy to make yet impressively flavorful. Garnish with fresh parsley for a vibrant finish, and customize each bowl with extra harissa or lemon wedges to suit your taste. Perfect as a standalone meal or shared with loved ones, Leblabi is a soul-satisfying dish that brings the essence of Tunisian cuisine to your table.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 6 cups water
- 4 large garlic cloves
- 2 bay leaves
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 2 tablespoons lemon juice
- 2 cups stale crusty bread (like baguette or sourdough)
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh parsley (optional, for garnish)
Instructions
Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight or for at least 8 hours. Drain and set aside.
In a large pot, add the soaked chickpeas, 6 cups of water, garlic cloves, and bay leaves. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer for about 60-75 minutes, or until the chickpeas are soft and tender. Skim off any foam that forms on the surface during cooking.
Once the chickpeas are cooked, remove the bay leaves and set the pot aside. Mash some of the chickpeas with a spoon or potato masher directly in the pot to thicken the soup slightly.
Stir in cumin, salt, black pepper, and 1 tablespoon of olive oil. Adjust seasoning to your taste and keep the soup warm over low heat.
In a separate small saucepan, heat water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl or ramekin, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer if desired. Remove the poached eggs with a slotted spoon and set aside.
Cut the stale crusty bread into bite-sized chunks and divide them evenly among serving bowls. Ladle the hot chickpea soup over the bread, ensuring each bowl gets a good amount of broth and chickpeas.
Top each bowl with a poached egg, a drizzle of olive oil, and a dollop of harissa paste. Squeeze fresh lemon juice over the top. Garnish with chopped parsley, if using.
Serve immediately and enjoy the warm, flavorful bowl of Leblabi with additional harissa and lemon wedges on the side, if desired.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 8.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
