Lablabi Chickpea Bowl

Name: Lablabi Chickpea Bowl
Total time: 1 h 45 min
Yield: 6 bowls
Cuisine: North African
Ingredients: — Chickpea Soup —; 2 cups dried chickpeas (soaked overnight); 8 cups water; 6 cloves garlic (minced); 2 tbsp ground cumin; 1 tbsp harissa; 1.5 tsp salt; — Bowl Assembly —; 1/2 loaf stale rustic bread (torn); 1 warm soft-boiled egg (cooked exactly 6 minutes); 2 tbsp flaked tuna; 1 tbsp capers; 1 tbsp black olives; 2 tbsp olive oil; 1 tbsp fresh lemon juice; extra cumin and harissa

The ultimate Tunisian street-food comfort bowl—a robust, garlicky chickpea soup poured hot over dry torn chunks of stale rustic bread, topped with a runny soft-boiled egg, flaked tuna, capers, olives, cumin, and olive oil.

1 hour 45 minutes plus soakingYield · 6 bowlsRegion · Kairouan

Ingredients

What you’ll need

Chickpea Soup
2 cups dried chickpeas (soaked overnight)
8 cups water
6 cloves garlic (minced)
2 tbsp ground cumin
1 tbsp harissa
1.5 tsp salt
Bowl Assembly
1/2 loaf stale rustic bread (torn)
1 warm soft-boiled egg (cooked exactly 6 minutes)
2 tbsp flaked tuna
1 tbsp capers
1 tbsp black olives
2 tbsp olive oil
1 tbsp fresh lemon juice
extra cumin and harissa

Method

How it comes together

1
Cook: Simmer soaked chickpeas in 8 cups water over medium-low heat (190°F / 88°C) for 1 hour to 1 hour and 15 minutes until completely tender.
2
Spice: Add minced garlic, cumin, harissa, and salt. Simmer on low for an additional 15 minutes to infuse. Keep soup hot.
3
Prep Bowl: Tear stale rustic bread into small bite-sized chunks at the bottom of deep serving bowls.
4
Pour: Ladle a generous amount of hot chickpeas and spiced cooking broth directly over the bread to fully submerge and soften it.
5
Toppings: Crack a warm, runny soft-boiled egg (cooked for exactly 6 minutes) into the center. Surround with flaked tuna, capers, and olives.
6
Garnish: Finish with lemon juice, olive oil, cumin, and harissa. Stir well before eating so the yolk thickens the soup.