AI-generated photo.
Tunisian · Tunisia
Lablabi
Also called لبلابي
Lablabi, a dish from Tunisia (لبلابي).
Pai editors’ mark 4 / 5
Plan, list, and collections
Lablabi is cooked in Tunisia as its own dish. Warm the chickpeas with garlic and cumin and serve them over torn bread with harissa. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
71
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 14%
- Carbs 53%
- Fat 33%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 10.7 g, under the 25 g mark.
Watch · Low sodium
About 872 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Suits · Vegan
No meat, fish, egg, dairy, honey, or gelatin in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Canned chickpeas, drained113 kcal
- Country bread109 kcal
- Olive oil62 kcal
- Harissa6 kcal
- Garlic4 kcal
- Ground cumin2 kcal
Glycemic load
Estimated glycemic load for this count: 22.3. The bands come from the ingredient table.
Portion
One serving, as written, is about 298 kcal.
Allergens. Gluten, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 298 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Stir in a handful of spinach or cabbage near the end.
More fiber without a new sauce. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 298 kcal | 15% |
| Protein | 10.7 g | 21% |
| Carbohydrate | 40.4 g | 15% |
| Fiber | 6.2 g | 22% |
| Total sugars | 5.8 g | 12% |
| Fat | 11.1 g | 14% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 0 mg | 0% |
| Sodium | 872 mg | 38% |
| Potassium | 195 mg | 4% |
| Calcium | 66 mg | 5% |
| Iron | 2.9 mg | 16% |
| Magnesium | 40 mg | 10% |
| Zinc | 1.1 mg | 10% |
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 4.8 mg | 5% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.1 mg | 7% |
| Vitamin K | 5 mcg | 4% |
| Thiamin (B1) · estimate | 0.5 mg | 43% |
| Riboflavin (B2) · estimate | 0.3 mg | 20% |
| Niacin (B3) · estimate | 3.7 mg | 23% |
| Vitamin B6 | 0.1 mg | 5% |
| Folate · estimate | 85 mcg | 21% |
| Vitamin B12 | 0 mcg | 0% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Sodium is on the higher side. The swaps below pull it down.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Canned chickpeas, drained2 cups340 g
Garlic4 cloves12 g
Ground cumin1 tsp2 g
Harissa1 tbsp20 g
Lemon juice3 tbsp40 ml
Olive oil2 tbsp30.77 ml
Kosher salt1 tsp4 g
Country bread4 slices160 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Stir in a handful of spinach or cabbage near the end.. More fiber without a new sauce.
Method
AI-generated photo.
1Set a heavy pot over medium heat. For Lablabi, start here: warm the chickpeas with garlic and cumin and serve them over torn bread with harissa.
AI-generated photo.
2Warm the chickpeas with garlic and cumin and serve them over torn bread with harissa.
Cook 20 min
AI-generated photo.
3The liquid should be quiet and the center tender. Stop when this is true of Lablabi: Warm the chickpeas with garlic and cumin and serve them over torn bread with harissa.
AI-generated photo.
4Ladle it into warm bowls. Lablabi is eaten in Tunisia as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Lablabi is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
If it goes wrong
- Lablabi looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Lablabi spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Lablabi, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Lablabi is cooked by simmer in Tunisia. The steps follow that technique, including the timing above.
- Beans or lentils in the pot add fiber and protein, and both show up on the panel.
Notes
Pregnancy. There is no alcohol in the required list. Wash produce and use pasteurized dairy if you add it.
Allergens in the required list: Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.