Lablabi

Ingredients

• 300g dried chickpeas, soaked overnight with 1/2 tsp bicarbonate of soda
• 6 garlic cloves, crushed
• 2 tsp ground cumin, plus more to serve
• 3 tbsp harissa, plus more to serve
• 1 tsp salt, plus more to taste
• 1.5 litres water
• 6 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 300g stale country bread or baguette, torn into chunks
• 4 eggs
• 1 x 145g tin tuna in olive oil, drained
• 2 tbsp capers, rinsed
• 80g black or green olives
• 1 small bunch flat-leaf parsley, chopped

Before you cook

• Soak the chickpeas overnight in cold water with the bicarbonate of soda, then drain and rinse them well.
• Crush the garlic to a paste with a pinch of salt.
• Tear the stale bread into rough bite-sized chunks and leave them out to dry further.
• Chop the parsley.

Steps

1. Put the drained chickpeas in a large pot with the water and bring to a boil.
2. Skim off the grey foam that rises, then lower the heat and simmer partly covered for 50 to 60 minutes until the chickpeas are completely soft and squash easily between finger and thumb.
3. Stir in the crushed garlic, cumin, 2 tbsp of the harissa and the salt.
4. Simmer for a further 10 minutes so the broth turns cloudy, orange and fragrant.
5. Crush a ladleful of the chickpeas against the side of the pot and stir them back in to thicken the broth slightly.
6. Taste the broth and add salt, cumin or harissa until it is aggressively seasoned. It has to carry a whole bowl of plain bread.
7. Bring a small pan of water to a gentle boil and lower in the eggs. Cook them for 6 minutes for a jammy yolk, then cool them briefly under cold water and peel.
8. Divide the torn bread between four deep bowls, filling each about two-thirds full.
9. Ladle the hot chickpeas and plenty of broth over the bread and press it down so it soaks through.
10. Spoon a little of the remaining harissa into each bowl and add a squeeze of lemon juice.
11. Pour a generous tablespoon and a half of olive oil over each serving.
12. Top each bowl with a halved egg, a share of the tuna, capers, olives and parsley, and a final dusting of cumin.
13. Serve at once and stir everything together at the table before eating.