Lablabi: Tunisian chickpea soup with egg, cumin and bread

Ingredients

For 1 serving

• Cooked chickpeas200 g
• Vegetable broth400 ml
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Eggs1
• Bread40 g
• Capers8 g
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste

Contains: gluten, eggs, celery,

In season: November – March

Method

1. Drain and rinse the chickpeas. Put them in a pan with the vegetable stock, the crushed garlic and half the cumin, bring to the boil and cook over medium-low heat for 15 minutes, until the broth is full of flavour; season with salt.
2. Meanwhile tear the stale bread into roughly 2 cm pieces and put them in the bottom of a deep bowl. Cut the lemon into wedges.
3. Turn the heat to minimum: with the broth barely trembling, crack the egg into a cup and slide it into the pan. Cook for 3 minutes, until the white is set and the yolk soft.
4. Pour the boiling chickpeas and broth over the bread and lay the egg on top.
5. Season with the oil, paprika, chilli, remaining cumin and rinsed capers; serve with the lemon to squeeze, breaking the egg into the soup as you stir.