Tunisian · Main
Cumin chickpea broth over bread with harissa, lemon and egg.
Photo by Yamen · CC BY-SA 4.0 · No local modifications; served from the Wikimedia Commons original.
Lablabi is a Tunisian street-food bowl assembled from chickpeas and hot cumin broth poured over torn stale bread. Harissa, lemon, olive oil and optional egg make each serving personal.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Hot chickpea broth over stale/torn bread; Cumin, garlic, harissa, lemon and olive oil
Declared allergens: wheat, egg when optional egg is used
Refrigerate chickpea soup separately for up to 4 days; assemble with fresh bread and garnishes. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Contains gluten and optional egg. Refrigerate cooked eggs and soup promptly. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Noura Arem and Mansour Arem is credited with preparing and publishing an independent version of this dish in Southern Stories: A Taste of Tunisia for Taste of the South.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Arem identifies it as his mother's intentionally simple take, omitting additions found in Tunisian street versions.
Tunisian kitchen
Tunisian lablabi layers cumin-scented chickpea broth over torn bread with harissa, lemon, olive oil and egg.
Combine chickpeas, liquid, garlic, cumin and salt; simmer 20 minutes, mashing a few beans.
Divide torn stale bread among deep bowls and spoon a little harissa over each.
Ladle chickpeas and boiling-hot broth over bread; let stand 2 minutes.
Top with olive oil, lemon, more cumin, parsley, capers and optional soft egg.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Lablabi is a Tunisian street-food bowl assembled from chickpeas and hot cumin broth poured over torn stale bread. Harissa, lemon, olive oil and optional egg make each serving personal.
Refrigerate chickpea soup separately for up to 4 days; assemble with fresh bread and garnishes.
Serve immediately with extra harissa and lemon at the table.
