Lablabi (Tunisian Chickpea & Bread Soup)

Ingredients

• 500 g (2 cups) dried chickpeas, soaked overnight
• 2 L (8 cups) water
• 4 garlic cloves, crushed
• 1 cinnamon stick
• 1 yellow onion, peeled and halved
• 2 tbsp cumin seeds, toasted
• 1 tbsp coriander seeds, toasted
• 2 tbsp harissa paste, plus more for serving
• 4 cups torn stale bread
• Zest and juice of 1 lemon
• 60 mL (¼ cup) capers
• 1 handful fresh parsley, roughly chopped
• 1 handful fresh cilantro, roughly chopped
• 4 eggs, poached (optional)

Directions

1. Place the soaked chickpeas, water, garlic, cinnamon stick, and onion in a slow cooker. Season lightly with salt.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the chickpeas are tender and creamy but still hold their shape.
3. Coarsely grind the toasted cumin and coriander seeds in a mortar and pestle.
4. Stir the ground spices and harissa into the chickpeas during the final hour of cooking. Adjust seasoning with salt and freshly ground black pepper.
5. Divide the torn stale bread evenly among four serving bowls.
6. Ladle the hot chickpeas and broth generously over the bread.
7. Top each bowl with lemon zest, lemon juice, capers, parsley, cilantro, extra harissa and a poached egg if using.