Lablebi, sometimes also transliterated as lablabi, is a Tunisian chickpea stew often eaten for breakfast. I hadn't had any in a long time (the first was ages ago when my friend Karim made it for me), so I decided to call him for tips and then make a big batch. Using the Izak N37 blend instead of harissa means even those who don't like heat can enjoy it. I usually cook the chickpeas using my pressure cooker, but I've also included instructions for starting from canned.

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