Lablabi (Tunisian Chickpea Breakfast Soup with Egg) 🥣

Zubereitung

1. 1

   Warm the chickpeas with half their liquid and a splash of water; the broth wants body, not volume — mash a spoonful of beans against the pot wall to thicken it.

2. 2

   Stir half the garlic-cumin paste through the soup and let it marry on low heat 5 minutes; keep the rest raw for rubbing the bowls.

3. 3

   Take each deep bowl and do the ritual: rub the inside with the leftover garlic paste, lay in torn bread, spoon chickpeas and broth over until the bread is submerged but swimming.

4. 4

   Slide the raw egg into the scalding bowl onto the bread — it whites at the edges while you add the rest; that soft-centred poach is the entire point.

5. 5

   Finish: a smear of harissa on top (Tunisians paint the rim so the first slurp meets it), a generous thread of good olive oil or tuna oil, capers, olives, a tuna flank, and a wedge of lemon squeezed at the table.

6. 6

   Eat standing or seated fast, before the egg sets. Bread is not served on the side; the bread is already in there.