Lablabi (Tunisian Chickpea Soup)

Lablabi is the soup of Tunisian street corners and cold mornings — a garlicky, cumin-scented chickpea broth poured over torn day-old bread. It was born as a poor man’s meal and became a national treasure, eaten at all hours of the day and served as the traditional breakfast of workers heading out into the cold. Every vendor has an opinion about the right amount of harissa, and every customer has their own.

A bread bowl that has been soaking all its life

The bread soaks up the warm broth until it is soft and spoonable, while the chickpeas stay toothsome, and the garlic, cumin, and caraway build a deep, savory warmth that rises gently with each spoonful. Everyone finishes their bowl with a swirl of olive oil, a dab of harissa, and a squeeze of lemon. Capers and olives on top are the classic flourish. It costs almost nothing to make and warms you to the bones.

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