Lablabi

لبلابي · Lablabi

Ingredients11

• cooked chickpeas600 g
• water800 ml
• garlic4 cloves
• ground cumin2 tsp
• harissa2 tbsp
• extra-virgin olive oil4 tbsp
• lemon1
• stale country bread200 g
• eggs4
• salt1 tsp
• fresh parsley2 tbsp

Method

1. Tear the bread into bite-sized pieces and divide it among four deep bowls.
2. Crush the garlic with the salt, then stir in the cumin, harissa, and 2 tablespoons of olive oil.
3. Put the chickpeas and water in a pot, bring to a simmer, and cook for 10 minutes until the broth tastes rich.
4. Poach the eggs in the simmering chickpea broth for 3 to 4 minutes, then lift them out.
5. Ladle the hot chickpeas and broth over the bread.
6. Top each bowl with a poached egg, a spoon of the garlic-harissa paste, a drizzle of the remaining olive oil, a squeeze of lemon, and chopped parsley.
7. Serve immediately so the bread softens in the broth.