Tunisian lablabi

Ingredients

Quantities for 4 servings.

• 400 g Chickpeas, soaked overnight
• 300 g Stale white bread
• 8 clove Garlic
• 3 tbsp Harissa
• 2 tsp Ground cumin
• 4 piece Eggs
• 80 ml Olive oil
• 80 g Olives
• 2 tbsp Capers
• 150 g Tinned tuna, optional
• 1 piece Lemon
• to taste Salt

Method

1. Boil the chickpeas in two litres of water with half the garlic for ninety minutes, until soft but whole.
2. Pound the remaining garlic with salt and cumin to a paste and stir it into the broth. Season.
3. Soft-boil the eggs, six minutes from the boil, and peel them.
4. Tear the bread into large pieces into deep bowls, filling them halfway.
5. Ladle the hot broth and chickpeas over the bread until it is thoroughly soaked.
6. Top with an egg, a spoon of harissa, olives, capers and tuna, then olive oil and lemon.