Lablabi (Tunisian Chickpea Soup with Harissa and Egg)
A garlicky, cumin scented chickpea broth poured over torn bread and topped with a soft egg and a spoonful of fiery harissa.
Made with Homemade vegetable stock and Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat. Add the garlic and cumin and cook for 1 minute until fragrant, without letting the garlic brown.
1 min - 2
Add the chickpeas and your ready made vegetable stock (see the base recipe). Bring to the boil, then simmer gently for 20 minutes until the chickpeas are very soft.
20 min - 3
Stir half of your ready made harissa paste (see the base recipe) into the soup with the salt and lemon juice. Crush about a quarter of the chickpeas against the side of the pan with a spoon to thicken the broth. Taste and adjust the salt and lemon.
- 4
Bring a small pan of water to a gentle simmer and soft boil the eggs for 6 minutes, then cool in cold water and peel. Or poach them if you prefer.
6 min - 5
Divide the torn bread between 4 deep bowls. Ladle the hot soup over the bread and let it soak for a minute.
- 6
Top each bowl with a halved egg, a spoonful of the remaining harissa, a drizzle of the last tablespoon of olive oil and the parsley. Serve straight away.
Tips
- Use bread that is a day or two old. It soaks up the broth without turning to mush.
- Lablabi is traditionally served with the harissa on the table so everyone sets their own heat. Start with a teaspoon each.
- Crushing some of the chickpeas gives the broth body without needing cream or flour.
Storing and freezing
Keep the soup without the bread and eggs in a covered container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat until steaming hot all the way through, then add fresh bread and eggs.
Questions
Is lablabi vegan?
The soup itself is vegan if you use vegetable stock, but the traditional egg on top is not. Leave the egg off and add extra olives or a spoonful of tahini sauce for richness to make a fully vegan bowl.
Can I use dried chickpeas?
Yes. Soak 200 g dried chickpeas overnight, drain and simmer in fresh water for 1 hour 15 minutes to 1 hour 30 minutes until very tender, then carry on with the recipe. Dried chickpeas give a better texture.
How spicy is it?
The soup itself is mildly spiced, and the heat comes from the harissa you add at the table. Use less harissa or stir it in at the end if you are cooking for people who prefer mild food.
More made with homemade vegetable stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.