Lablabi is a beloved Tunisian breakfast dish and street food favorite that showcases the humble chickpea in all its glory. This hearty soup combines tender chickpeas with aromatic spices like cumin and garlic, served over pieces of day-old bread that soak up the flavorful broth.

While its exact origins are unclear, lablabi has been a staple of Tunisian cuisine for generations, particularly popular among working-class communities for its affordability and filling nature. The dish exemplifies the resourceful nature of Tunisian cooking, making use of stale bread that might otherwise go to waste.

The magic of lablabi lies in its interactive serving style. The base soup is ladled over torn pieces of bread in individual bowls, and then each person customizes their portion with various toppings. Traditional garnishes include harissa for heat, olive oil for richness, preserved lemon for tang, and a poached egg that adds extra protein and creates a creamy sauce when broken into the hot soup.

While the classic version uses chickpeas and bread as the main ingredients, modern variations might include additional legumes or different types of bread. Some cooks add extra vegetables like carrots or potatoes, while others might include preserved fish for an umami boost. The level of spiciness can be adjusted according to personal preference by varying the amount of harissa added.

In Tunisia, lablabi is traditionally eaten for breakfast, especially during colder months when its warming properties are most appreciated. You'll find it served in dedicated lablabi shops called "labalabiya" as well as in homes across the country. It's often enjoyed as a communal meal, with family or friends gathering around to customize their bowls together.

From a nutritional standpoint, lablabi is a healthy and balanced meal. Chickpeas provide protein, fiber, and essential minerals, while the olive oil adds healthy fats. However, those watching their carbohydrate intake should note the bread component. The dish is naturally vegan if made without the egg topping, making it suitable for plant-based diets. Those with gluten sensitivities can modify the dish by omitting the bread or using gluten-free alternatives.