Lablabi

Tunisia's street-food chickpea soup, spiked with cumin, harissa and lemon, poured over torn bread.

Ingredients

• 480 g cooked chickpeas, drained
• 800 ml water
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 1 tbsp harissa
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 slices stale bread, torn
• 4 eggs
• 1 tbsp capers

Method

1. Simmer the chickpeas with the water, garlic, cumin and half the harissa for 20 minutes.
2. Season with salt and stir in the lemon juice.
3. Poach the eggs gently in the hot broth for 3 minutes.
4. Put the torn bread in bowls, ladle over the soup and add an egg to each. Finish with olive oil, the remaining harissa and capers.