A warming Tunisian chickpea and bread soup flavored with spices, lemon, and olive oil.
Warm the chickpeas. Put the chickpeas and cooking liquid in a saucepan and bring to a gentle simmer over medium heat.
Season the broth. Stir in the garlic, cumin, salt, and 1 tablespoon of harissa. Simmer uncovered for 20 minutes so the chickpeas become very tender and the broth turns fragrant.
Adjust the consistency. Lightly crush a small spoonful of chickpeas against the side of the pan to give the broth a little body. Add hot water if the soup becomes too thick.
Prepare the bowls. Divide the torn day-old bread among four deep bowls.
Assemble the lablabi. Ladle the piping-hot chickpeas and enough broth over the bread. Rest for 1 to 2 minutes so the bread softens while retaining some texture.
Finish each serving. Add the remaining harissa to taste, squeeze over lemon, drizzle with olive oil, and dust with extra cumin.
Add optional toppings. Top with soft-cooked egg, tuna, capers, and parsley if desired. Serve immediately.
Tear the bread directly into each bowl, then let every diner adjust the harissa, lemon, cumin, and olive oil. Soft-cooked egg, tuna, capers, olives, and chopped parsley are common additions.
Nutrition note: Estimated values include the soup, bread, and olive oil but exclude optional egg and tuna.
4 servings
about 2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.