Lablabi

Lablabi

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Ingredients

• 2 cans (400 g) chickpeas, with liquid
• 1 l water or light stock
• 4 cloves garlic, crushed
• 1.5 tsp ground cumin
• 2 tbsp harissa
• 1 lemon, juiced
• 4 tbsp good olive oil
• 4 thick slices stale crusty bread, torn
• 4 eggs (soft-poached or soft-boiled)
• salt, capers, tuna (optional)

Instructions

1. Simmer chickpeas, water, half the garlic and 1 tsp cumin 15 minutes; season.
2. Mash remaining garlic with harissa, lemon juice and a pinch of salt.

3. Place torn bread in bowls and ladle over chickpeas and hot broth.
4. Top each bowl with a soft egg, a spoon of the harissa mix, cumin, olive oil and capers or tuna if you like.
5. Stir together at the table so the egg yolk enriches the broth.