Lablabi -Chickpea Breakfast Stew(Tunisia)

• 4 cups cooked chickpeas, drained
• 2 tablespoons hot harissa
• 4 large garlic cloves, mashed
• 1 tablespoon freshly ground cumin seed
• salt
• 1 lemon, juice of
• 1/4 cup extra-virgin olive oil
• Garnishes
• fresh lemon juice
• coarse sea salt
• coddled egg
• seeded and finely chopped green bell pepper
• chopped very ripe tomatoes
• dollops harissa
• capers, rinsed
• pickled turnip
• finely chopped fresh parsley leaves
• finely chopped fresh cilantro leaves (coriander)
• leftover bread, any kind, ripped
• extra-virgin olive oil

1. Place the chickpeas in a saucepan and cover with water.
2. Boil until soft, about 30 minutes, then stir in the harissa, garlic, cumin, and salt.
3. Stir well, reduce the heat to medium, and cook for 10 minutes.
4. Stir in the lemon juice and olive oil.
5. Serve with more lemon juice, salt, and ground cumin to taste.
6. Serve with any combination and any amount of optional garnishes, including more harissa and olive oil.

cooked chickpeas, garlic, freshly ground cumin seed, salt, lemon, extravirgin olive oil, lemon juice, salt, egg, green bell pepper, very ripe tomatoes, capers, parsley, fresh cilantro, bread, extravirgin olive oil

Taken from www.food.com/recipe/lablabi-chickpea-breakfast-stew-tunisia-503268 (may not work)