Lablabi

Name: Lablabi
Total time: 22 min
Yield: 2 servings
Cuisine: tunisian
Ingredients: 400 g Chickpeas; 4 pcs Bread; 2 pcs Eggs; 4 pcs Garlic; 3 tbsp Harissa; 3 tbsp Olive Oil; 1 pcs Lemon; 2 tbsp Capers; 8 pcs Green Olives; 1 tsp Caraway Seeds; 1 tsp Cumin; 10 g Parsley; 1.3 tsp Kosher Salt; 0.8 tsp Black Pepper; 750 ml Water

Warm chickpea broth over torn bread with soft egg, harissa, lemon and olive oil.

Ingredients

400 g Chickpeas
4 pcs Bread
2 pcs Eggs
4 pcs Garlic
3 tbsp Harissa
3 tbsp Olive Oil
1 pcs Lemon
2 tbsp Capers
8 pcs Green Olives
1 tsp Caraway Seeds
1 tsp Cumin
10 g Parsley
1.25 tsp Kosher Salt
0.75 tsp Black Pepper
750 ml Water

Method

Roughly tear {bread}, finely chop {parsley}, halve {green_olives} if using, and cut {lemon} into wedges so the finish is ready when the hot broth is done.
In a saucepan over medium heat, warm {olive_oil}, then add {garlic}, {caraway_seeds}, and {cumin}. Cook until fragrant, then stir in {harissa}. Add {chickpeas} and {water}, season with {kosher_salt} and {black_pepper}, and simmer until the broth smells deeply savory and the chickpeas soften slightly.
Lower the heat so the {chickpeas} broth barely trembles, then crack in {eggs} and poach until the whites are just set and the yolks stay soft.
Divide the torn {bread} between bowls and ladle over the hot {chickpeas} broth. Top each bowl with a poached {eggs}, then finish with {capers}, {green_olives}, {parsley}, a squeeze of {lemon}, and a final drizzle of {olive_oil}. Taste and adjust with more {kosher_salt}, {black_pepper}, and {harissa} for a sharper, spicier finish.