North Africa · Breakfast
Ghlighla (Spiced Steamed Chickpea and Fava Bean Broth)
A steaming, cumin-heavy morning broth of tender chickpeas and split fava beans drizzled with pungent olive oil and harissa.
The story
In the bustling coastal Sahel region of Tunisia—spanning Sousse, Monastir, and Mahdia—ghlighla is the indispensable daybreak fuel for market porters, laborers, and early commuters. Stewed overnight in enormous copper cauldrons over charcoal embers, the dish represents the ancient Roman-Berber lineage of pulse-centric morning broths. An essential regional technique involves simmering the pulses without salt until fully yielding, relying on a late addition of ground caraway, cumin, and a splash of pungent raw olive oil at the bowl stage to awaken the palate.
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