Tunisian Lablebi

• 2 cups whole dry chickpeas
• 3.5-4 cups water
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 poached eggs
• 1 can of quality tuna
• harissa/red pepper flakes, to your taste
• 1 handful stale bread torn into pieces
• couple splashes olive oil, to finish

1. Place chickpeas in a large bowl and add water. Allow the chickpeas to soak overnight. Make sure chickpeas are fully covered by the water.
2. Pour the chickpeas and the water they soaked in into a pot and bring to a boil. Once boiling, reduce the heat to low, partially cover and allow to simmer until very tender. Skim any foam that may develop at the surface. rn*Note: This may take 30-40 minutes, but you will know they are done when you can easily smash them between your fingers and some of the skins start to separate from the chickpeas.
3. Once the chickpeas are fully cooked, add the salt, pepper, and cumin. Stir and remove from heat.
4. Serve hot in a bowl and add your preferred garnish. You can go simple and traditional with just pepper flakes and a drizzle of olive oil. Or go all out and add the stale bread to soak up the broth, a generous spoonful of harissa, some good quality Tunisian tuna, and a poached egg to top it all off. Enjoy!

chickpeas, water, cumin, salt, black pepper, eggs, tuna, red pepper, handful stale bread, couple

Taken from food52.com/recipes/75328-tunisian-lablebi (may not work)