Tunisian lablabi chickpea soup with poached egg

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Vegetable broth250 ml
• Garlic1 clove
• Cumin1 teaspoon
• Cayenne pepper1 pinch
• Eggs1
• Whole wheat bread1
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste

Contains: gluten, eggs, celery,

Method

1. Drain and rinse the chickpeas; crush the garlic clove with the heel of your hand and peel it.
2. Put the chickpeas, vegetable stock, garlic and cumin in a small pan, bring to the boil and simmer over a low heat for 10 minutes, until the broth is full-flavoured and the chickpeas very soft.
3. Meanwhile, bring a small pan of water to a gentle boil, lower until it barely bubbles, crack the egg into a cup and slide it in; poach for 3 minutes, until the white is set and the yolk soft, then lift it out.
4. Tear the wholemeal bread into a bowl and pour the boiling soup over it, so the bread soaks it up.
5. Top with the poached egg and finish with the oil, chilli powder and a few drops of lemon juice; break the yolk and stir it in as you eat.