Mbakbaka (Libyan One-Pot Spicy Chickpea & Herb Pasta) – Authentic Libya Recipe

Libya’s iconic one-pot comfort dish where pasta cooks directly inside a fiery, aromatic tomato-chickpea broth.

Country of Origin
🇱🇾 Libya (North Africa, Africa)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
20 min
Difficulty
Easy
Signature Staples
Ditalini or short pasta, Tender chickpeas, Crushed plum tomatoes and bell peppers, Libyan bzar spice (turmeric, Coriander

Ingredients for Mbakbaka (Libyan One-Pot Spicy Chickpea & Herb Pasta) (4 Servings)

  • 1.25 lbs (or 2.5 cups) ditalini or short pasta, prepped into bite-sized pieces
  • 1.5 cups tender chickpeas, washed and trimmed
  • 1 cup crushed plum tomatoes and bell peppers
  • 1 medium onion and 3 cloves garlic, finely minced with Libyan bzar spice (turmeric
  • 1.5 tbsp traditional Libya seasoning (coriander, caraway, fenugreek), garlic, fresh mint and parsley)
  • 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

  1. Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
  2. Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, Libyan bzar spice (turmeric, and coriander, caraway, fenugreek), garlic, fresh mint and parsley for 30 seconds.
  3. Add ditalini or short pasta and tender chickpeas, stir-frying briskly for 5–6 minutes until tender-crisp.
  4. Toss in the noodles along with a splash of reserved liquid so the Libya sauce clings glossily to every strand.
  5. Finish with crushed plum tomatoes and bell peppers and serve piping hot.

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