Lablabi

Instructions

1. 1

   Cook Chickpeas: Drain the soaked chickpeas. Place in a large pot, cover with plenty of fresh water, and boil for 1.5 to 2 hours until very tender.

2. 2

   Make the Broth: Add the crushed garlic, cumin, salt, and 1 tbsp olive oil to the chickpea broth. Simmer for another 15 minutes.

3. 3

   Prepare the Base: Tear the stale crusty bread into small pieces and place them in the bottom of deep serving bowls.

4. 4

   Assemble the Soup: Ladle the hot chickpeas and their broth generously over the bread until it is thoroughly soaked.

5. 5

   Garnish: Top each bowl with a spoonful of harissa, a drizzle of olive oil, capers, a chunk of tuna, and a soft-boiled egg. Stir everything together before eating.