Instructions
Follow the steps and taste along the way.
Boil the eggs
Bring 1.5 l of water to a boil in a saucepan. Carefully add the eggs and boil for 7 minutes. Drain the water, cover the eggs with 1 l of cold water, and let them cool for 3 minutes, then peel them.
Toast the spices
Finely chop the garlic. Heat the olive oil in a saucepan over medium heat, then add the garlic, harissa, cumin, and caraway. Cook, stirring constantly, for 30 seconds; the garlic should become fragrant but not brown.
Cook the chickpea soup
Pour in 1.2 l of water and add the chickpeas, salt, and black pepper. Bring to a gentle boil and cook uncovered for 15 minutes. Stir occasionally; at the end, mash some of the chickpeas against the side of the saucepan with a wooden spoon to thicken the soup slightly.
Prepare the bread and toppings
Tear the bread into bite-sized pieces and divide it among four deep bowls. Cut the peeled eggs in half. Break the tuna into smaller pieces, chop the parsley, and drain the capers.
Finish and serve
Ladle chickpeas and hot broth into each bowl so the bread soaks it up without completely falling apart. Top each serving with half an egg, then add the tuna, capers, and parsley. Drizzle each portion with lemon juice and serve immediately.
