A warming chickpea soup enriched with garlic, cumin, and lemon, ladled over torn pieces of stale flatbread. This humble Iraqi street food is the ultimate rainy-day meal, simple yet deeply satisfying.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Bring chickpeas and their cooking liquid to a simmer in a large pot over medium heat.
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2
Add minced garlic, cumin, and turmeric. Simmer for 15 minutes to develop the flavors.
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3
Mash some of the chickpeas against the side of the pot to thicken the broth while leaving most whole.
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4
Squeeze in the lemon juice and drizzle olive oil. Season generously with salt and pepper.
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5
Place torn pieces of stale flatbread in the bottom of deep bowls. Ladle the hot chickpea soup over the bread.
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6
Drizzle with more olive oil, sprinkle with parsley, and add a spoon of harissa if desired. Serve piping hot.
Did You Know?
Lablabi is one of the few dishes that actually tastes better with stale bread — fresh bread gets too mushy and misses the point entirely.
Chef's Notes
Equipment Tips
- large pot
- ladle
- serving bowls
The Story Behind Lablabi
Lablabi is a dish of the common people, a warming street food that has sustained workers and travelers across Iraq for centuries. The practice of pouring hot broth over old bread to create a quick, filling meal is as old as bread-making itself in Mesopotamia. Iraqi lablabi is simpler than its North African cousin, relying on the natural creaminess of well-cooked chickpeas and the brightness of lemon and cumin to create flavor from practically nothing.
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