Authentic Lablabi Recipe: Tunisian Chickpea Breakfast Soup
This authentic lablabi recipe features a garlicky cumin broth, torn crusty bread, and a soft-poached egg. A hearty Tunisian chickpea soup finished with harissa and tuna.
If you are looking for a breakfast that hits every possible flavor note—salty, spicy, acidic, and earthy—this lablabi recipe is your new morning ritual. While many soups are delicate, this Tunisian chickpea soup is unapologetically bold, designed to wake up the senses with a heavy hand of cumin and a punch of raw garlic.
The magic of this harissa egg breakfast soup lies in the assembly. You don't just eat it; you build it by tearing up day-old bread to soak up a rich, spice-laden broth, then topping it with a soft-poached egg that creates a creamy sauce as it breaks. It is the ultimate street food comfort, finished with the briny bite of capers, olives, and oil-packed tuna.
Ingredients
The Chickpea Base
- 2 cups (400g) dried chickpeas, soaked overnight (or 3 cans/400g each, drained)
- 8 cups (1.9L) water
- 1 tbsp ground cumin
- 4 cloves garlic, minced
- 1 tsp salt, plus more to taste
The Assembly
- 2-3 cups day-old crusty baguette or sourdough, torn into bite-sized pieces
- 4 large eggs
- 2 tbsp harissa paste (adjust for heat preference)
- 1 can (5oz/140g) tuna in olive oil, drained
- 1/4 cup (40g) capers, drained
- 1/2 cup (65g) pitted green or black olives
- Extra virgin olive oil, for drizzling
- Fresh lemon wedges, for serving
Instructions
- 1
Simmer the chickpeas in a large pot with the water and a pinch of salt. If using dried, cook for 60–90 minutes until very tender; if using canned, simmer for 20 minutes to soften.
- 2
Stir in the ground cumin and minced garlic during the last 10 minutes of simmering to infuse the broth without scorching the spices.
- 3
Poach the eggs in a separate pan of simmering water for 3 minutes until the whites are set but the yolks remain liquid.
- 4
Place a generous handful of torn stale bread into the bottom of four deep serving bowls.
- 5
Ladle the hot chickpeas and plenty of their cumin-scented broth directly over the bread, allowing it to soak for a minute.
- 6
Add a dollop of harissa paste to each bowl, stirring slightly if you want the heat distributed.
- 7
Place one poached egg gently in the center of each bowl.
- 8
Top the soup with flaked tuna, capers, and olives, distributing them evenly.
- 9
Finish with a heavy drizzle of high-quality olive oil and a squeeze of fresh lemon juice.
- 10
Serve immediately, encouraging diners to break the egg yolk and mix the components as they eat.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 615 kcal
- Protein
- 31 g
- Carbs
- 68 g
- Fat
- 24 g
- Fiber
- 16 g
- Sugar
- 5 g
- Sodium
- 1480 mg
Tips
- → Don't use fresh bread. The structure of stale, crusty bread is essential to prevent the soup from turning into a soggy mush.
- → Adjust the garlic to your liking. Traditional lablabi is quite garlicky, but you can sauté the garlic first for a milder, sweeter flavor.
- → If you prefer a thicker broth, mash a handful of the cooked chickpeas against the side of the pot before serving.
FAQ
Can I make this lablabi recipe vegan?
Yes, simply omit the egg and tuna. Add extra olives and perhaps some roasted peppers to maintain the savory depth.
How do I store leftovers?
Store the chickpea broth and toppings separately. Do not store the soup with the bread already added, as it will become completely disintegrated.
Why does my broth taste bland?
Lablabi relies heavily on cumin and salt. If it tastes flat, add an extra half-teaspoon of cumin and a generous squeeze of lemon to brighten the flavors.
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