Leblabi Tunisian Chickpea Soup

Warm up with the comforting and deeply flavorful Leblabi, a traditional Tunisian chickpea soup that’s as hearty as it is versatile. This North African classic combines tender chickpeas, bold harissa paste, and fragrant cumin to create a richly spiced broth that pairs beautifully with chunks of crusty bread. The soup’s rustic charm is elevated with a perfectly poached egg, a drizzle of olive oil, and a splash of zesty lemon juice for brightness. Ideal for chilly days or when you crave something nourishing, this one-pot wonder is easy to make yet impressively flavorful. Garnish with fresh parsley for a vibrant finish, and customize each bowl with extra harissa or lemon wedges to suit your taste. Perfect as a standalone meal or shared with loved ones, Leblabi is a soul-satisfying dish that brings the essence of Tunisian cuisine to your table.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup dried chickpeas
• 6 cups water
• 4 large garlic cloves
• 2 bay leaves
• 1 teaspoon ground cumin
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 2 tablespoons lemon juice
• 2 cups stale crusty bread (like baguette or sourdough)
• 4 eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight or for at least 8 hours. Drain and set aside.

Step 2

In a large pot, add the soaked chickpeas, 6 cups of water, garlic cloves, and bay leaves. Bring the mixture to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover the pot, and simmer for about 60-75 minutes, or until the chickpeas are soft and tender. Skim off any foam that forms on the surface during cooking.

Step 4

Once the chickpeas are cooked, remove the bay leaves and set the pot aside. Mash some of the chickpeas with a spoon or potato masher directly in the pot to thicken the soup slightly.

Step 5

Stir in cumin, salt, black pepper, and 1 tablespoon of olive oil. Adjust seasoning to your taste and keep the soup warm over low heat.

Step 6

In a separate small saucepan, heat water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl or ramekin, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks or longer if desired. Remove the poached eggs with a slotted spoon and set aside.

Step 7

Cut the stale crusty bread into bite-sized chunks and divide them evenly among serving bowls. Ladle the hot chickpea soup over the bread, ensuring each bowl gets a good amount of broth and chickpeas.

Step 8

Top each bowl with a poached egg, a drizzle of olive oil, and a dollop of harissa paste. Squeeze fresh lemon juice over the top. Garnish with chopped parsley, if using.

Step 9

Serve immediately and enjoy the warm, flavorful bowl of Leblabi with additional harissa and lemon wedges on the side, if desired.

Nutrition Facts

Serving size	(2538.7g)

Amount per serving	% Daily Value*
Calories	2786.3

Total Fat 85.8g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 744mg	0%
Sodium 5631.8mg	0%
Total Carbohydrate 395.0g	0%
Dietary Fiber 49.7g	0%
Total Sugars 33.6g
Protein 109.3g	0%

Vitamin D 164IU	0%
Calcium 692.3mg	0%
Iron 33.3mg	0%
Potassium 3438.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 15.7%

Carbs: 56.6%