Chickpea & Egg Lablabi

📝 Ingredients

• 1 tin chickpeas (265 g drained)
• 1 vegetable stock cube + 500 ml hot water
• 3 garlic cloves
• 1 tsp ground cumin (plus 1 pinch to serve)
• 2 tsp harissa (about 10 g)
• ½ lemon (for 1 tbsp juice)
• 2 eggs
• 80 g stale country bread
• 1 tbsp capers (about 10 g)
• 2 tbsp olive oil (1 for cooking, 1 for serving)
• Salt

🍴 Utensils

• Medium saucepan
• Small saucepan
• Food flask (about 1 L)
• Fork
• Airtight container
• Cutting board and knife

📖 Steps

1. Fill the flask with boiling water, close it and wait 5 minutes: once preheated, it keeps the broth piping hot for several hours. Drain and rinse the chickpeas; peel and finely chop the garlic.
2. In the medium saucepan, heat 1 tbsp of olive oil over a low heat. Sweat the garlic for 1 minute without letting it colour (burnt garlic turns bitter), then add 1 tsp of cumin and the harissa and stir for 30 seconds.
3. Add the chickpeas and the stock (cube dissolved in 500 ml of hot water). Bring to the boil, then simmer for 10 minutes over a medium heat so the chickpeas soak up the spices.
4. Roughly crush a quarter of the chickpeas against the side of the pan with a fork to thicken the broth. Add the lemon juice, taste and add salt if needed: the stock cube is already salty.
5. Meanwhile, bring the small saucepan of water to the boil. Gently lower the eggs in with a spoon and cook for exactly 6 minutes, then run them under very cold water for 2 minutes and peel them.
6. Cut the stale bread into 2 cm cubes. Empty the water from the flask, pour in the boiling broth with the chickpeas and close it straight away. Pack the bread, peeled eggs and capers in the container and keep in the fridge until mealtime.
7. When it's time to eat, divide the bread between two bowls, pour the broth over and let the bread soak for 1 minute. Add the halved eggs, the capers, a drizzle of olive oil and a pinch of cumin.