Tunisian spiced chickpea and bread soup (lablabi)

Serves 6

• 1 tsp dried chickpeas
• 0.5 tsp bicarbonate of soda
• 3 medium-heat dried red chillies
• 1 cinnamon stick
• 6 cloves garlic
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp tomato paste
• 2 tbsp rose
• 90g olive oil
• 0 black pepper
• 3 lemons
• 4 tbsp coriander leaves
• 4 tbsp parsley leaves
• 6 eggs
• 300g stale baguette
• 3 tbsp capers
• 60g crisp onions

Step 1
Soak Overnight.

Step 2
Drain the chickpeas, then put them in large saucepan for which you have a lid.

Step 3
Add the bicarb, chillies, cinnamon and 2.2 litres of water, then bring to a boil on a medium-high heat, skimming off any froth as it does so.

Step 4
Cover the pan, then simmer the chickpeas on medium-low for 35-45 minutes, or until they are completely soft (depending on the age of the dried chickpeas, they might take longer).

Step 5
Remove the lid, turn the heat to medium-high, then add the garlic, cumin and coriander seeds, tomato paste, harissa, three tablespoons of oil, two and a quarter teaspoons of salt and a generous grind of pepper.

Step 6
Simmer for 10 minutes, then stir through the lemon juice and herbs, and keep warm until ready to serve.

Step 7
Poach the eggs until done to your liking.

Step 8
Meanwhile, divide the bread between six shallow bowls and ladle the soup over the top.

Step 9
Sprinkle with the capers and some chopped coriander, then top each portion with a poached egg.

Step 10
Scatter over the crisp onions, the remaining three tablespoons of oil and a little more harissa, if you want, and serve with the lemon wedges alongside.