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Tunisian Breakfast Stew : Leblebi

Tunisian Breakfast Stew : Leblebi There are many varieties of this Tunisian breakfast stew. This vegetarian version contains curly endive, a member of the chicory family of greens. The stew, with its bread, beans, and eggs combination, is high in complete protein.

Serves 4.


  • 4 c vegetable broth
  • 1 tsp cumin seeds, crushed
  • 2 Tbsp extra virgin olive oil
  • 2 c chickpeas, rinsed and drained (canned or freshly cooked)
  • 1 head curly endive (chicory)
  • 3 Tbsp lemon juice
  • 1/4 c chopped capers
  • 4 large slices rustic bread, torn into bite-size pieces
  • 4 eggs, hard cooked, chopped or sliced
  • 1 – 4 tsp harissa or other hot chili sauce (optional)


  1. Clean and chop the greens, or tear them into bite-size pieces.
  2. Bring broth, cumin and olive oil to a boil in a medium saucepan.
  3. Add chickpeas, endive and lemon juice to the pot, and reduce heat to medium high.
  4. Cover and cook about 5 minutes, or until the greens wilt and are tender.
  5. Stir in the capers and remove from heat.
  6. Divide bread evenly among 4 soup or pasta plates.
  7. Top with chickpea and escarole mixture.
  8. Top each portion with chopped or sliced eggs.
  9. Serve hot with harissa or hot chili sauce.

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