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Moroccan/North African · Soups

Lablabi

VegEasy

Diet: Veg · Vegan · High-protein

Lablabi is a Moroccan/North African dish. Stale bread absorbs the chickpea broth without dissolving immediately.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lablabi. The photograph includes egg and tuna toppings; this recipe uses chickpeas and bread without these toppings.
The photograph includes egg and tuna toppings; this recipe uses chickpeas and bread without these toppings. Representative photograph of Lablabi. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Soup

Bowls

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Simmer · About 25 min

  1. Cook 800 g cooked chickpeas, 1200 ml vegetable stock, 20 g garlic, crushed, 2 tsp cumin, ½ tsp salt gently 25 minutes; mash a few chickpeas to thicken.

Prepare · About 5 min

  1. Divide bread and harissa from 250 g stale bread, torn, 30 g harissa, 40 ml olive oil, 40 ml lemon juice among bowls.

Serve · About 5 min

  1. Ladle hot soup over bread, add olive oil and lemon and mix.

    Check: The chickpeas are fully tender and the bread softens in the hot broth.

Tips

  • Stale bread absorbs the chickpea broth without dissolving immediately.
  • Judge Lablabi by the texture and doneness signs in its steps. Your pan and heat affect how long Lablabi takes to cook.

Substitutions

  • Use mild harissa or reduce it if sensitive to chili.

Storage

  • Get perishable Lablabi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lablabi within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lablabi to 74°C / 165°F, stirring or turning it for even heating. When Lablabi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lablabi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lablabi becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lablabi one day ahead. For Lablabi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lablabi on the day of serving.

FAQ

What matters most when making Lablabi?

Stale bread absorbs the chickpea broth without dissolving immediately.

What can I substitute in Lablabi?

Use mild harissa or reduce it if sensitive to chili.

Can I prepare Lablabi ahead?

Prepare the measured ingredients for Lablabi one day ahead. For Lablabi, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lablabi on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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