Tunisian Chickpea and Garlic Broth (Lablabi-Style)

Name: Tunisian Chickpea and Garlic Broth (Lablabi-Style)
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Tunisian
Ingredients: 1½ cups (285 g) dried chickpeas, picked over for stones and rinsed; 6 cups (1400 ml) cold water, for soaking; 2 tsp (8 g) kosher salt, for soaking; ½ tsp (2 g) baking soda; 8 cups (1900 ml) cold water, for simmering; 6 cloves (20 g) garlic cloves, peeled and lightly smashed with the flat of a knife; 3 tbsp (45 ml) extra-virgin olive oil; 2 tsp (4 g) ground cumin; ½ tsp (1 g) ground caraway (optional); 2 tsp (8 g) kosher salt, plus more to taste at the end; 4 cloves (13 g) garlic cloves, peeled and mashed to a smooth paste; ¼ tsp (1 g) kosher salt; 2 tbsp (35 g) harissa paste, plus extra for serving; 1 tsp (2 g) ground cumin; 2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 1 whole (100 g) lemon, cut into 6 wedges; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

A deeply savory, silky chickpea broth in the style of Tunisian lablabi: slow-simmered chickpeas, mellow garlic, and cumin, finished off the heat with a sharp raw-garlic and harissa paste, lemon, and good olive oil. Eat it as a soup, or ladle it over torn stale bread.

Prep: 25 min
Cook: 1 hr 20 min
Wait: 8 hr 5 min
Total: 9 hr 50 min
Makes: About 2 liters (8 cups), 6 generous bowls

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Ingredients

6 servings

For the chickpeas
1½ cups (285 g) dried chickpeas, picked over for stones and rinsed
6 cups (1400 ml) cold water, for soaking
2 tsp (8 g) kosher salt, for soaking
½ tsp (2 g) baking soda
For the broth
8 cups (1900 ml) cold water, for simmering
6 cloves (20 g) garlic cloves, peeled and lightly smashed with the flat of a knife
3 tbsp (45 ml) extra-virgin olive oil
2 tsp (4 g) ground cumin
½ tsp (1 g) ground caraway (optional)
2 tsp (8 g) kosher salt, plus more to taste at the end
For the garlic-harissa paste
4 cloves (13 g) garlic cloves, peeled and mashed to a smooth paste
¼ tsp (1 g) kosher salt
2 tbsp (35 g) harissa paste, plus extra for serving
1 tsp (2 g) ground cumin
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
To serve
1 whole (100 g) lemon, cut into 6 wedges
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (7)

5-quart (4.7 L) heavy pot or Dutch oven with lid
Large bowl (at least 3 quart / 3 L) for soaking
Fine-mesh strainer or colander
Mortar and pestle, or chef's knife and cutting board
Small bowl for the garlic-harissa paste
Ladle and slotted spoon or skimmer
Potato masher or the back of a wooden spoon

Steps

Before you start

Start the chickpeas the night before, or at least 8 hours ahead. They need a long soak for a creamy texture.
Use a heavy 5-quart (4.7 L) pot with a lid. A thin pot scorches the chickpeas on the bottom.
Old dried chickpeas stay firm. If yours have been in the pantry for more than a year, plan on an extra 20 to 30 minutes of simmering.
Have a small bowl, a mortar, or a cutting board ready for the garlic paste. It goes in at the very end and is not cooked.

1
Soak the chickpeas
- Put the rinsed chickpeas in a large bowl.
- Add the 6 cups (1400 ml) soaking water, 2 tsp salt, and the baking soda, and stir until the salt dissolves.
- The chickpeas should be covered by at least 2 inches (5 cm) of water because they will double in size.
- Leave on the counter for 8 to 12 hours.
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Ready when: Chickpeas are plump, about double in size, and no longer wrinkled
Tip: In a warm kitchen, soak in the fridge so the chickpeas don't ferment.
2
Drain and rinse
- Pour the chickpeas into a colander and drain well.
- Rinse under cold running water for 30 seconds, shaking the colander, to wash off the baking soda and loosened skins.
- Transfer to the pot.
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Ready when: Water runs clear and no soapy foam remains
Tip: Don't skip the rinse. Leftover baking soda leaves a faint metallic taste.
3
Bring to a boil
- Add the 8 cups (1900 ml) simmering water, smashed garlic, olive oil, ground cumin, and caraway (if using) to the pot.
- Bring to a boil over high heat, about 8 minutes.
- Skim off the grayish foam that rises with a slotted spoon or skimmer.
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Ready when: Water is at a full rolling boil and the surface foam has been skimmed away
Tip: Skimming now keeps the finished broth clean-tasting and clear.
4
Simmer until creamy
- Reduce the heat to low so the surface barely bubbles, with just a few lazy bubbles at a time.
- Cover the pot with the lid slightly ajar.
- Simmer 60 to 75 minutes, stirring every 20 minutes and adding hot water if the chickpeas are no longer covered by at least 1 inch (2.5 cm).
- Do not salt the pot yet.
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Ready when: A chickpea mashes easily when pressed between two fingers, with a creamy center and no chalky bite
Tip: A hard boil splits the skins and makes the broth cloudy. Keep it at a gentle simmer.
5
Make the garlic paste
- During the last 15 minutes of simmering, mash the 4 garlic cloves with ¼ tsp salt in a mortar, or chop them finely and smear with the flat of a knife, until the paste is smooth.
- Scrape into a small bowl and stir in the harissa, 1 tsp cumin, 2 tbsp olive oil, and lemon juice until loose and well blended.
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Ready when: Paste is smooth, brick red, and pourable like a thick sauce
Tip: Raw garlic is the point here. It gives lablabi its sharp, bright bite, so don't cook it.
6
Thicken and season
- Scoop out 1 cup of chickpeas with a little broth and mash them with a fork or masher to a rough purée.
- Stir back into the pot along with 2 tsp salt.
- Raise the heat to medium-low and simmer, uncovered, for 10 minutes.
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Ready when: Broth looks slightly creamy and lightly coats the back of a spoon
Tip: Salting after the chickpeas are soft keeps their skins tender.
7
Finish off the heat
- Remove the pot from the heat.
- Stir in the garlic-harissa paste.
- Cover and let stand 5 minutes so the flavors meld.
- Taste and add salt, a pinch at a time, until the broth tastes rounded and bright.
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Ready when: Broth smells strongly of garlic and cumin with a clear lemony lift
Tip: If it tastes flat, add salt first, then more lemon juice, a teaspoon at a time.
8
Serve
- Ladle into 6 warm bowls, getting plenty of chickpeas in each.
- Drizzle each with a little olive oil and scatter on parsley if using.
- Serve with lemon wedges and extra harissa on the side.
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Ready when: Broth is steaming hot and glossy with oil
Tip: For a traditional lablabi, put torn stale bread in the bowl first and ladle the broth over it.

Good to know

Tips

The baking soda is the secret to creamy chickpeas with tender skins. Don't add more than ½ tsp or they can turn mushy.
Mashing a cup of chickpeas into the broth thickens it without flour or cream.
Add the garlic-harissa paste off the heat. Boiling it dulls the flavor and removes the fresh bite.
Lablabi is traditionally topped with a soft-cooked egg, capers, olives, or canned tuna. Add any of these for a fuller meal.

Make ahead

"Soak and simmer the chickpeas (steps 1 to 4) up to 3 days ahead and refrigerate in their broth. Reheat gently, then do steps 5 to 7 just before serving so the garlic stays fresh and sharp."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container for up to 4 days. The broth thickens as it sits. Freezer: up to 3 months in airtight containers, leaving 1 inch (2.5 cm) of headspace. Thaw overnight in the fridge. Reheat in a pot over medium-low heat, adding a splash of water, until steaming. Add a little fresh lemon juice and olive oil after reheating."

Substitutions

dried chickpeas → 3 cans (15 oz / 400 g each) chickpeas, drained and rinsed. Skip steps 1 and 2. Simmer with the garlic, oil, and spices in 6 cups (1400 ml) water for 25 minutes, and reduce the salt to 1 tsp at first.
harissa paste → 1 tbsp tomato paste plus 1 tsp red pepper flakes and ½ tsp paprika. Gives similar color and heat, but with less depth of flavor.
cold water, for simmering → Light vegetable or chicken stock. Makes a richer broth. Reduce the added salt and taste before seasoning.
fresh lemon juice → Lime juice or 2 tbsp white wine vinegar. Use the vinegar a little at a time and taste.