Lablabi, soup from Tunisia: what it is and how it is eaten

Lablabi is a Tunisian soup made from chickpeas simmered in a broth with garlic and cumin, served over pieces of old bread. Common toppings include olive oil, harissa (a spicy paste), eggs, capers, tuna, lemon juice, and peppers. Once a winter breakfast, it is now eaten at any hour, especially late at night.

Share on WhatsApp

Chickpeas and cumin are the base of the soup
Served over pieces of stale bread
Commonly topped with harissa, eggs, and tuna
Hergma adds cow's trotters for a richer broth
Bizerte lablabi is served as a sandwich

What is Lablabi?

Lablabi is a Tunisian soup built around chickpeas, which are simmered in a broth scented with garlic and cumin. The hot liquid is ladled over pieces of stale, crusty bread, which soak up the flavors and soften. On top, diners often add olive oil, a spoonful of harissa (a chili paste), a poached or raw egg, capers, tuna, lemon juice, and sometimes slices of spicy pepper. The dish is hearty and warming, with a mix of textures from the softened bread and the chickpeas.

Where does Lablabi come from?

Lablabi comes from Tunisia, where it began as a dish eaten for breakfast in the colder months. Over time, it spread beyond its original setting and is now enjoyed at any time of day. The name may have roots in the Turkish word for roasted chickpeas, 'leblebi.' While Tunisia is its home, similar chickpea soups are made in Iraq and elsewhere in the region, each with their own touches.

How is Lablabi made?

To prepare lablabi, chickpeas are cooked until tender in a broth flavored with garlic and cumin. Pieces of day-old bread are placed in a bowl, and the hot chickpea soup is poured over them. Diners then add toppings to taste, such as olive oil, harissa, eggs, capers, tuna, lemon juice, and peppers. The bread absorbs the broth, creating a thick, filling meal.

How and when is Lablabi eaten?

Lablabi is eaten hot, often as a main meal. It was once typical for breakfast in winter, but now people enjoy it for lunch, dinner, or even late at night. It is especially popular with young people after a night out. The dish is usually served in casual settings, and each person customizes their bowl with the toppings they like.

Kinds of Lablabi

There are several local versions of lablabi. Hergma is a richer take, made by simmering cow's trotters in the broth. In the north, Bizerte lablabi is served as a sandwich: the chickpea mix and toppings are stuffed into a baguette. In Iraq, a simpler version is made, focusing on chickpeas in broth without the array of Tunisian garnishes.

What Lablabi means

Lablabi is seen as comfort food in Tunisia and is part of daily life. Its reputation as a late-night meal makes it especially popular among young people. The dish is flexible and affordable, which adds to its appeal. It is also linked to Tunisian identity, appearing on lists of classic regional and legume-based dishes.

Questions people ask about Lablabi

What is lablabi made of?

Lablabi is made from chickpeas cooked in a broth with garlic and cumin, poured over stale bread, and finished with toppings like olive oil, harissa, eggs, capers, tuna, lemon juice, and peppers.

Where does lablabi come from?

Lablabi comes from Tunisia in North Africa, where it is a popular and traditional dish. Similar chickpea soups are also found in Iraq.

When is lablabi usually eaten?

Lablabi was originally a winter breakfast but is now eaten at any time of day, including as a late-night meal.

Are there different versions of lablabi?

Yes, there are versions like hergma, which includes cow's trotters, and Bizerte lablabi, which is served as a sandwich. In Iraq, a simpler chickpea broth is also called lablabi.

Is lablabi vegetarian?

Lablabi can be vegetarian if made without tuna or eggs, but some versions include these ingredients or even cow's trotters, so it varies.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Lablabi", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Lablabi