Lablabi

Method

1. 1 Simmer the chickpeas, which have been soaked in water with a little salt, for 35 minutes until tender, reserving the cooking water.
2. 2 Crush garlic with salt and cumin powder, then mix with harissa and olive oil to make a sauce.
3. 3 Add two-thirds of the sauce to the pot of beans, and simmer for 5 minutes until the broth is rich and flavorful.
4. 4 Poach the eggs in a pot of gently boiling water for 4 minutes, ensuring the yolks remain runny.
5. 5 Tear the stale bread into pieces, arrange them to fill the bottom of the bowl, then pour chickpeas and hot broth over them.
6. 6 Place the poached eggs on top, drizzle with the remaining harissa sauce, sprinkle with olives, and squeeze some lemon juice over them before serving.

With an appliance

• Pressure cooker 35 min

  Replace step 1: cook the soaked chickpeas under high pressure for 12 minutes, then let them air dry for 10 minutes; this reduces the cooking time to about 13 minutes, resulting in softer, creamier chickpeas without the need to add water. The eggs and bread are still prepared separately.