Lablabi (Tunisian Chickpea Stew) is a bold, cozy mix of chickpeas, toasted bread, and spiced broth that's way more delicious than it has any right to be. Quick to make with pantry staples and easy to customize, this simple stew is a go-to for chilly days.

Obsessed with harissa? Same. You might love this Harissa Soup with White Beans next!

If you've never met lablabi before, let me introduce you to your new favorite cozy meal. Lablabi is a humble but legendary chickpea stew from Tunisia, made with just a few simple ingredients but absolutely packed with bold, warming flavors.

It's the kind of food that's been fueling everyday life in Tunisia for centuries - cheap, cheerful, and somehow greater than the sum of its parts.

You're looking at tender chickpeas in a garlicky, cumin-spiced broth, poured over crusty torn-up bread and served with loads of lemon juice.

Traditionally, lablabi is eaten for breakfast (yes, breakfast!), especially on chilly mornings or after a big night out. It's served piping hot and customized to your liking with plenty of harissa for spice, olive oil for richness, and lemon for brightness.

Everyone makes their lablabi a little differently, and that's part of the fun - no two bowls are ever exactly the same.

Why you'll love lablabi

It's the quintessential pantry food - you probably already have everything you need.
The toppings are half the fun, and you can load it up however you like.
It tastes even better the next day, making it the ultimate cozy leftover.

What you'll need

Bread - You want something crusty that can hold up to all that flavorful broth. Day-old baguette, rustic sourdough, or even toasted pita will all do the job.

Chickpeas - Canned chickpeas make this super fast, but if you've got time, cooked-from-scratch chickpeas taste even creamier.

Onion + garlic - Dice them finely so they cook quickly.

Olive oil - Good olive oil makes a difference here so use the best quality you can.

Harissa - This spicy, smoky paste is what gives lablabi its kick. Brands vary a lot in heat level, so start small and add more if you're feeling bold.

Cumin and coriander: These earthy spices are what make the stew smell so insanely good.

Lemon juice: A good squeeze of lemon at the end brightens everything up. It's absolutely essential, so don't skip it unless you have absolutely no lemons within a 10-mile radius.

Pro tip

Use slightly stale bread because it holds up way better under the hot stew. Fresh bread can get a little too mushy.

How to make Tunisian chickpea stew

This is just a quick guide with step-by-step photos - you'll find the full ingredients and detailed instructions in the recipe card below.

Toast the bread: Set your oven grill (broiler) to high. Tear the bread into chunks, toss with olive oil, and grill for 2-3 minutes until golden and slightly charred - keep a close eye so it doesn't burn!

Cook the chickpeas: Place the drained chickpeas in a pot, cover with vegetable stock, bring to a boil, then simmer for 20 minutes until tender.

Make the flavor base: While the chickpeas cook, sauté onion and garlic in olive oil until soft and caramelized. Stir in cumin, coriander, smoked chili flakes, and salt, and cook for another minute.

Finish and serve: Stir the onion mixture and harissa paste into the chickpeas, simmer for a minute, then finish with lemon juice and parsley. Serve hot over toasted bread with extra harissa, lemon, or olive oil on top.

Substitutions and variations

Harissa paste can vary a lot in spice level. If you don't have it, you can fake it with a mix of chili flakes, smoked paprika, and a little olive oil.
You can sub the parsley with a sprinkle of fresh mint, coriander (cilantro), or even some chopped spring onions.
Stir a handful of baby spinach or kale into the hot stew right before serving for an extra boost of greens.

Helpful tips

Use slightly stale bread because it holds up way better under the hot stew! Fresh bread can get a little too mushy.
Leftovers are so good! Lablabi tastes even richer the next day as the flavors have more time to develop, so make a big batch.
Lablabi is supposed to be spicy, but you control the heat with how much harissa you add. Start small and build it up to your perfect spicy level.

What to serve with lablabi

I love scooping this up with extra crusty bread on the side - can't have too much bread with lablabi!
More harissa + lemon on the side: Everyone's spice tolerance is a little different, so having extra harissa and lemon wedges at the table means everyone can tweak their bowl just how they like it.
Or try this Couscous Salad - it's quick, lemony, and perfect with lablabi.

Leftovers and storage

Keep the chickpea stew (without the bread) in an airtight container in the fridge for up to 4 days. Toast fresh bread when you're ready to eat.
Warm the stew gently in a pot over low heat, adding a splash of water or broth if it's thickened up too much.
You can freeze this stew again without the bread, for up to 2 months. Thaw it in the fridge overnight before reheating.

More easy recipes with chickpeas

If you've tried this lablabi recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

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