How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Can I make this ahead?

Yes, you can make the soup a day in advance and reheat. Add fresh garnishes before serving.

What substitutions for harissa?

You can use a mix of chili paste and paprika as a substitute, but it won't be as authentic.

Is preserved lemon necessary?

While it adds a unique flavor, you can substitute with a teaspoon of lemon zest as an alternative.

Can this be made vegan?

Absolutely, just omit the yogurt or use a plant-based substitute.

Fragrant Tunisian Lablabi with Preserved Lemon and Harissa

Name: Fragrant Tunisian Lablabi with Preserved Lemon and Harissa
Prep time: 23 min
Cook time: 1 h 30 min
Total time: 1 h 53 min
Yield: 4
Cuisine: Soup
Ingredients: Dried chickpeas or canned chickpeas; Water or vegetable broth; Olive oil; Onion; Garlic; Ground cumin; Ground coriander; Smoked paprika; Salt and pepper; Preserved lemon; Fresh parsley; Plain yogurt or labneh; Harissa paste; Lemon juice; Olive oil

A Warm and Spicy Chickpea Soup

This traditional Tunisian chickpea soup is aromatic and richly spiced, featuring harissa and preserved lemon for a touch of citrus.

1 h 30 min
4
Intermediate

Ingredients

For the Soup Base

Dried chickpeas or canned chickpeas

1 cup dried, soaked overnight or 2 cans (15 oz each), drained and rinsed

Water or vegetable broth

4 cups

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

For the Seasonings

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Smoked paprika

1/2 teaspoon

Salt and pepper

To taste

For the Garnish

Preserved lemon

1, rinsed and finely chopped

Fresh parsley

1/4 cup, chopped

Plain yogurt or labneh

1/4 cup

For the Harissa Topping

Harissa paste

3 tablespoons

Lemon juice

1 tablespoon

Olive oil

1 tablespoon

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 287 kcal
Protein: 9.3 g
Carbs: 33.5 g
Fat: 13.3 g
Fiber: 8.8 g

Full recipe (estimated)

Calories: 1148 kcal
Protein: 37 g
Carbs: 134 g
Fat: 53 g
Fiber: 35 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Dried chickpeas or canned chickpeas1 cup dried, soaked overnight or 2 cans (15 oz each), drained and rinsed	560 kcal	30 g	90 g	6 g	26 g
Water or vegetable broth4 cups	40 kcal	2 g	8 g	0 g	0 g
Olive oil2 tablespoons	240 kcal	0 g	0 g	28 g	0 g
Onion1, finely chopped	44 kcal	1 g	10 g	0 g	2 g
Garlic3 cloves, minced	13 kcal	1 g	3 g	0 g	0 g
Ground cumin1 teaspoon	8 kcal	0 g	1 g	0 g	1 g
Ground coriander1 teaspoon	6 kcal	0 g	1 g	0 g	1 g
Smoked paprika1/2 teaspoon	3 kcal	0 g	1 g	0 g	1 g
Salt and pepperTo taste	0 kcal	0 g	0 g	0 g	0 g
Preserved lemon1, rinsed and finely chopped	15 kcal	0 g	4 g	0 g	1 g
Fresh parsley1/4 cup, chopped	1 kcal	0 g	0 g	0 g	0 g
Plain yogurt or labneh1/4 cup	34 kcal	2 g	2 g	2 g	0 g
Harissa paste3 tablespoons	60 kcal	1 g	13 g	3 g	3 g
Lemon juice1 tablespoon	4 kcal	0 g	1 g	0 g	0 g
Olive oil1 tablespoon	120 kcal	0 g	0 g	14 g	0 g

Preparation

Preparing the Chickpeas

Prepare chickpeas

If using dried chickpeas, drain and rinse them.

Cook chickpeas

Place chickpeas in a large pot with 4 cups of water or broth.

Simmer chickpeas

Bring to a boil, then reduce to a simmer for 40-50 minutes until tender.

Do not over-boil the chickpeas; they should remain whole and firm. For a creamier texture, mash some chickpeas with a spoon while simmering.

Preparing the Soup Base

Heat oil

In a separate skillet, heat olive oil over medium heat.

Sauté aromatics

Add onion and garlic; sauté until soft and translucent.

Toast spices

Stir in cumin, coriander, and smoked paprika; cook for 2 more minutes to toast the spices.

Cooking Process

Combine soup

Add the sautéed onion and spice mixture to the chickpeas. Simmer for 15-20 minutes.

Enhance flavors

Adjust salt and pepper to taste. Add more broth if needed for desired consistency.

Prepare harissa topping

Mix harissa, lemon juice, and olive oil in a bowl; set aside.

Plating & Serving