The Mahjoub Family's Lablabi Recipe
This warm and comforting Tunisian chickpea stew quickly became a family favorite. Made with stewed chickpeas, bread, preserved lemons, harissa, toasted cumin, olive oil and spices, it is simple to prepare, and always hits the spot.
The Mahjoub Family's Lablabi
A Traditional Tunisian Chickpea Stew
- 2 cups dried chickpeas, or 2 16 oz cans cooked
- 4 to 6 cloves of garlic
- 4 tsp harissa
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp capers preserved in salt
- 4 tsp preserved lemons, rind only, finely diced
- 4 tsp sun dried tomatoes, finely diced
- 4 tsp extra virgin olive oil
- 4 slices of day old bread, broken into small pieces
If using dried chickpeas, wash them and soak overnight. If using canned chickpeas, open the cans, then rinse and drain the chickpeas. Put chickpeas and garlic into a large saucepan and cover with water. Bring to a boil, add 1 tsp of salt and reduce heat, cover and simmer until tender.
While the beans are cooking, tear up one slice of bread into the bottom of each soup bowl. When the beans are tender, ladle the beans with their cooking broth into the bowls.
Top each of the bowls with 1 tsp of preserved lemons, 1 tsp of sun-dried tomatoes, 1 tsp of harissa, 1/4 tsp of ground cumin and a few capers. Finish each bowl with 1 tsp of extra virgin olive oil.
We like to put all of the condiments on the table so everyone can adjust their bowl to taste!