Lablabi

Method

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1. Tip the chickpeas and their liquid into a pan with the water, garlic, 2 tbsp cumin, salt and 3 tbsp olive oil.

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2. Bring to a simmer and cook 30 minutes, until the broth has taken on the garlic and thickened slightly. Crush a spoonful of chickpeas against the pan to thicken it further.

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3. Divide the torn stale bread between four deep bowls. Do not be shy — it should half fill each one.

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4. Crack a raw egg into each bowl on top of the bread.

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5. Ladle the boiling broth and chickpeas straight over the egg and stir immediately with a spoon. The egg will set in threads through the broth.

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6. Top each bowl with a teaspoon of harissa, capers, olives, and tuna if using.

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7. Finish with olive oil, lemon juice and a last pinch of cumin, and eat at once.

   Mark done

Chef’s Tips

• Stale bread only. Fresh bread turns to paste.
• Broth over bread in the bowl, never bread into the pot.
• The broth must be boiling when it hits the egg.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sweet mint tea
• Extra harissa
• A boiled egg on the side

Storage & Reheating

The broth keeps refrigerated 4 days and improves. Assemble bowls fresh; assembled lablabi does not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.