Lablabi de Tunis (Garlicky Cumin Chickpea Soup over Torn Crusty Bread) – Authentic Tunisia Recipe

Ingredients for Lablabi de Tunis (Garlicky Cumin Chickpea Soup over Torn Crusty Bread) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender simmered chickpeas in cumin-garlic broth, prepped into bite-sized pieces
• 1.5 cups torn crusty baguette pieces, washed and trimmed
• 1 cup soft poached egg
• 1 medium onion and 3 cloves garlic, finely minced with freshly ground cumin
• 1.5 tbsp traditional Tunisia seasoning (5 cloves crushed garlic, Tunisian harissa, extra-virgin olive oil, fresh lemon juice)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and freshly ground cumin for 3–4 minutes until fragrant.
2. Stir in 5 cloves crushed garlic, Tunisian harissa, extra-virgin olive oil, fresh lemon juice and toast for 45 seconds to release the essential oils of Tunisia's kitchen.
3. Add tender simmered chickpeas in cumin-garlic broth and torn crusty baguette pieces, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in soft poached egg, adjust seasoning, and ladle steaming hot into deep bowls.