Recipes
Kaskrout Lablébi: Tunisia’s Chickpea Sandwich
Kaskrout Lablébi is Tunisia’s unique way of transforming its beloved chickpea stew (lablébi) into a hearty street sandwich. Instead of serving the stew in a bowl over torn bread, vendors spoon the warm, spiced chickpeas straight into a baguette. The filling is often mashed lightly with garlic, cumin, and harissa, then drizzled with olive oil and topped with extras like a slice of hard-boiled egg, tuna, or olives. The result is a portable version of one of Tunisia’s most comforting dishes — a stew you can hold in your hands.
When Do You Eat It?
Like most Tunisian sandwiches, Kaskrout Lablébi is eaten any time of day. It’s especially popular for lunch, when workers or students need something quick, cheap, and filling. On cooler days, the warmth of the chickpeas makes it extra satisfying, a comforting alternative to the lighter Kaskrout Tounsi filled with tuna and potato. For sailors like us, it was the perfect grab-and-go bite between boat jobs.
Where Do You Eat It?
You’ll find Kaskrout Lablébi everywhere in Tunisia — from busy market stalls to small cafés and roadside sandwich shops. Some vendors serve nothing but kaskrout, with different fillings lined up at the counter, while others offer it alongside makloub and mlewi. The best places, in our experience, were the small, family-run shops near the markets where the chickpeas were always fresh and steaming.
What Makes It Popular?
Tunisians love Kaskrout Lablébi because it’s simple, affordable, and full of flavor. Chickpeas are a staple in Tunisian cuisine, and this sandwich is a clever way of using them in a form that’s easy to carry and eat on the move. The addition of harissa gives it that unmistakable Tunisian kick, while toppings like tuna or egg add protein and variety. It’s a dish that bridges comfort and convenience — rich enough to satisfy, but quick enough for everyday life.
Is It Healthy?
For a street sandwich, Kaskrout Lablébi is surprisingly wholesome. Chickpeas are high in protein and fiber, keeping you full for hours, and they’re naturally low in fat. Add in olive oil, fresh herbs, and boiled egg, and you’ve got a sandwich that’s both nourishing and balanced. Of course, the harissa adds plenty of spice — but it also brings antioxidants and a metabolism boost. Compared to fried snacks like brik or fricassé, this is a lighter option that still delivers on taste.
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Kaskrout Lablebi
NUTRITION
Ingredients
- 1 baguette or Tunisian khobz
- 1 cup cooked chickpeas warm, with some cooking liquid reserved
- 1 clove garlic minced
- 1 tsp cumin powder
- 1–2 tbsp harissa adjust to taste
- 2 tbsp olive oil
- 1 hard-boiled egg sliced
- 1 can tuna in olive oil optional, for topping
- 4–6 olives black or green, halved
- Juice of ½ lemon
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare the chickpeas: Warm the chickpeas with their cooking liquid, garlic, and cumin. Mash lightly with a fork so they’re partly creamy but still chunky.
- Season: Stir in harissa, olive oil, lemon juice, salt, and pepper. Adjust to taste.
- Prepare the bread: Slice the baguette lengthwise, leaving one side attached. Lightly drizzle the inside with olive oil.
- Fill the sandwich: Spoon in the warm chickpea mixture. Top with slices of hard-boiled egg, tuna (if using), and olives.
- Garnish and serve: Sprinkle with parsley, close the sandwich, and enjoy warm.