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Weeknight Lablabi - Spicy Tunisian Chickpea Stew

Lablabi is spicy Tunisian Chickpea Soup or Stew. Coming from Northern Africa, this soup gets its flavor from warm spices like cumin, coriander, and harissa. Naturally vegan, it makes a hearty and comforting meal.
Total Time40 minutes
Course: Dinner, Soup, Stew
Cuisine: African, North African, Plant-Based, Tunisian, Vegan, Vegetarian
Keyword: african, beans, chickpeas, comfort food, freezer-friendly, garbanzo beans, hearty, oil-free, one pot meal, protein, simple, soup, spicy, stew, weeknight
Servings: 4
Calories: 202kcal

Ingredients

  • 1 medium onion diced
  • 2 scallions green and white parts separated, thinly sliced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1 tablespoon Harissa spice blender
  • 2 cans 15-ounce each chickpeas, drained and rinsed (or, 3 1/2 cups cooked chickpeas)
  • 1/4 cup fresh parsley chopped
  • 1 lemon for serving

Instructions

  • To Make the Weeknight Lablabi: Heat a medium pot over medium heat. Add the onion and white parts of the scallions. Cover and sweat until the onions are soft and start to brown around the edges, 5-7 minutes. If they start to burn or get too dark, lower the heat and add a splash of water.
  • Add the garlic and all the spices (cumin, paprika, coriander, and Harissa). Cook until the aromatic, about 30 seconds.
  • Add the chickpeas along with enough water to cover everything by about 1/2 inch water (usually this is 3-4 cups water). Cover and bring to a boil. Reduce to simmer. Simmer 25-30 minutes.
  • Taste the chickpeas to ensure they are infused with the flavors of the broth. Season to taste with salt.
  • Stir in the fresh parsley and green scallion tops.
  • Serve with fresh lemon wedges. Enjoy!