Lablabi

Method

1. Rinse the chickpeas, pick out any stones or broken ones and soak them in at least three times their volume of cold water for 12 h. Overnight they roughly double in size. On a hot day, soak them in the fridge.

   Add in this stepDried chickpeas 160 g

2. Drain and rinse the chickpeas, then put them in a 20 cm pot with the water and half the garlic (whole cloves, crushed with the flat of a knife) and bring to the boil on high heat. Skim off the foam that rises, lower the heat to medium-low heat and simmer with the lid ajar for 1 h 5 min. They're ready when one crushes easily between your fingers and is creamy inside. If the water drops below 2 cm above the chickpeas, top up with hot water.

   Add in this stepWater 1½ LGarlic cloves 2

   high heat→medium-low heat

3. Mince the remaining garlic very finely, or crush it to a paste with some of the salt using the flat of a knife. Add it to the pot with most of the cumin (keep a little to sprinkle) and the salt, and simmer on medium-low heat for 10 min more so the flavours come together. It should be a light, brothy soup with plenty of liquid around the chickpeas, not a thick purée. Taste and adjust the salt.

   Add in this stepGarlic cloves 2Ground cumin 1¼ tspSalt 1 tsp

   medium-low heat

4. Meanwhile, tear the bread by hand into 2 to 3 cm pieces and divide it between deep bowls. The drier the bread, the better it soaks up the broth without turning to mush.

   Add in this stepDay-old baguette or country bread 100 g

5. Keep the broth at a gentle simmer on medium-low heat. Crack each egg into a small cup and slide it gently onto the surface of the soup. Cover and cook for 3 min, until the whites are fully set and the yolks still soft, then lift the eggs out carefully with a ladle.

   Add in this stepEggs 2

   medium-low heat

6. Ladle plenty of chickpeas and hot broth over the bread to soak it, and set a poached egg on each bowl. Top with a spoonful of harissa, the reserved cumin, the tuna and capers, drizzle with olive oil and add a lemon wedge. Just before eating, squeeze over the lemon and stir everything together so the yolk melts into the broth.

   Add in this stepHarissa (Tunisian chili paste) 2 tspGround cumin ¼ tspCanned tuna in oil, drained 80 gCapers 2 tspExtra-virgin olive oil 3 tbspLemon (wedges) ½