Lablabi

Shopping list

• 250 g dried chickpeas — soaked overnight

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• 1.5 l water

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• 6 clove garlic — minced

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• 2 tsp ground cumin

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• 2 tbsp harissa paste

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• 2 tsp salt — to taste

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• 200 g stale crusty bread — torn into chunks

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• 4 piece eggs

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• 4 tbsp extra virgin olive oil

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• 1 piece lemon — cut into wedges

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• 2 tbsp capers — drained (optional)

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• 2 tbsp fresh parsley — chopped

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Step by step

1. 1

   Drain and rinse the soaked chickpeas. Place them in a large pot with the 1.5 litres of water and bring to the boil over high heat.

2. 2

   Reduce the heat to medium-low and simmer the chickpeas for 60– 70 minutes, skimming any foam, until very tender. If the water level drops too low, top up with boiling water.

3. 3

   Once the chickpeas are cooked, stir in the minced garlic, cumin, harissa and salt. Simmer for a further 5 minutes until aromatic. Taste and adjust seasoning; the broth should be well-spiced and savoury.

4. 4

   Divide the torn bread among four deep bowls.

5. 5

   Bring the chickpea broth back to a gentle simmer. Crack the eggs one by one into the simmering liquid, spacing them apart. Poach gently for about 3 minutes until the whites are set but yolks remain runny.

6. 6

   Ladle the hot chickpeas and broth generously over the bread in each bowl, ensuring each serving gets plenty of chickpeas.

7. 7

   Carefully lift one poached egg onto the top of each bowl.

8. 8

   Drizzle each portion with a tablespoon of olive oil, scatter over capers (if using) and chopped parsley, and serve immediately with lemon wedges on the side for squeezing.