Name: Tunisian Lablabi
Yield: 0
Cuisine: Tunisian
Ingredients: 200 grams lablabi; 100 grams dried broad beans; 50 grams chickpeas; 25 grams lentils (optional); 4 tablespoons oil; 4 cloves garlic; 1 tablespoon tomato paste; 1 tablespoon harissa; 0.5 tablespoon coriander; 0.5 tablespoon paprika; lemon (for serving); salt; water (for soaking, then 1 liter for cooking and 1.5 liters for the broth)

All recipes → Tunisian

02

Method

01
The broad beans are peeled, cleaned, and washed. The chickpeas and lentils are cleaned and washed, then the legumes are soaked overnight in cold water and rinsed.
02
The legumes are placed in a pot with the peeled garlic cloves, coriander seeds, oil, and 1 liter of water. When boiling, the pot is covered, the heat is reduced, and it cooks for about an hour, stirring and replacing the water as needed.
03
When the legumes are cooked, tomato paste, harissa, paprika, and salt are added. Cooking continues for about a quarter of an hour.
04
1.5 liters of water are added and the heat is increased. When boiling, the lablabi is poured gradually while stirring and cooked without a lid for about 20 minutes.
05
The salt is adjusted and the lablabi is served hot with lemon drops.

Notes

Dabbash is a Tunisian name for dried legumes such as broad beans, chickpeas, and cowpeas. The source allows replacing dried broad beans with an equivalent amount of Egyptian broad beans.

Source: "Omk Snanfa" book by Mohamed Kouki, p. 33, 34. The steps have been rephrased for clarification.