Lablabi (Tunisian Chickpea Soup with Harissa and Poached Egg)

We have a neighbor, Amira, originally from Tunis, who once took pity on me during a particularly gray February and showed up with a pot of this chickpea soup and a jar of harissa, informing me that this is what we eat when we need reminding that spring exists. I have made it more times since than I can count.

Lablabi is Tunisian street food at its heart: a simple, garlicky chickpea broth ladled over torn stale bread, then dressed up however you like, a poached egg, a spoonful of harissa, capers, preserved lemon, a good drizzle of olive oil. Everyone builds their own bowl, and no two bowls end up quite the same.

This is one of the best uses I know for our own Harissa (recipe on the site), which is what really makes the dish sing. A milder store-bought version works fine too if your household runs less spice-tolerant than mine. Leftover soup, minus the egg and bread, keeps beautifully for a few days and only gets better.

Lablabi Recipe

Prep time: 15 minutes · Cook time: 30 minutes · Total: 45 minutes · Servings: 4 · Calories: ~380 per serving

Ingredients

• 2 cans (15 oz each) chickpeas, with their liquid (or 3 cups home-cooked chickpeas with 2 cups broth)
• 4 garlic cloves, smashed
• 1 tsp ground cumin, plus extra for serving
• 2 tbsp olive oil, plus more for serving
• Salt, to taste
• 4 slices day-old crusty bread, torn into pieces
• 4 large eggs
• 2 to 3 tbsp Harissa (recipe on the site), or store-bought
• 1/4 cup capers, drained
• 1 preserved lemon, finely chopped, or zest of 1 lemon, optional
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

Instructions

1. In a pot, combine the chickpeas with their liquid (adding water to cover generously if needed), garlic, cumin, olive oil, and salt. Bring to a simmer.
2. Simmer gently 20 to 25 minutes, mashing some of the chickpeas against the side of the pot with a spoon to thicken the broth slightly.
3. Meanwhile, divide the torn bread among four deep bowls.
4. Poach the eggs: bring a separate pot of water to a bare simmer, add a splash of vinegar, swirl, and slip in the eggs one at a time, poaching 3 minutes for a runny yolk.
5. Ladle the hot chickpea soup over the bread in each bowl, letting it soak in slightly.
6. Top each bowl with a poached egg, a spoonful of harissa, a scattering of capers, and preserved lemon if using.
7. Finish with a drizzle of good olive oil, a pinch of cumin, and chopped parsley.
8. Serve immediately with lemon wedges, stirring everything together at the table.

Recipe Notes

• Lablabi is street food in Tunisia, served from big cauldrons and customized bowl by bowl. Treat the toppings as a starting point and let everyone build their own.
• Our own Harissa (recipe on the site) is what makes this dish sing; a milder store-bought version works too if you want to dial down the heat.
• Preserved lemon can be found at Middle Eastern grocers or made at home; a strip of regular lemon zest is a fine stand-in.
• Leftover soup, without the egg and bread, keeps 3 days refrigerated and thickens further; thin it with water when reheating.