Tunisian Lablabi with Chickpeas, Egg, and Tuna

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.