Tunisian Lablabi Chickpea Soup

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 1/2 cups cooked chickpeas
• 2 cups low-sodium vegetable broth
• 1 tbsp harissa paste
• 2 cups cubed toasted bread
• 2 large eggs
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 1/2 tsp kosher salt

Steps

1. Heat olive oil in a saucepan and cook onion until soft, about 4 minutes; add garlic and cumin for 30 seconds.
2. Add chickpeas, broth, harissa, and salt; simmer 10 minutes, lightly crushing a few chickpeas.
3. Soft-boil the eggs for 7 minutes, then cool briefly, peel, and halve.
4. Put toasted bread into two bowls and spoon over the hot chickpea broth.
5. Finish with egg halves, lemon juice, parsley, and an extra small spoon of harissa if desired.

Allergen note: Contains egg and wheat from bread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.