← Nouns Cooking · Moroccan

Ingredients

• 250 g dried chickpeas, soaked overnight
• ½ tsp Bicarbonate of soda
• 1.5 l Water
• 4 cloves Garlic, crushed
• 2 tsp ground cumin, plus extra to serve
• 1 tsp Caraway seeds, ground
• 2 tbsp Harissa
• 1 tsp Salt
• 4 tbsp Olive oil
• 1 Lemon, in wedges
• 4 slices stale crusty bread
• 4 Eggs
• 1 tbsp Capers (optional)
• 1 can tuna in olive oil (160 g can) (optional)

Method

1. Drain the soaked chickpeas, put them in a pot with the water, baking soda and half the garlic and bring to the boil. Skim, then simmer for 1 hour, until very tender. Add half the salt near the end.
2. Meanwhile, mash the rest of the garlic with the cumin, caraway and remaining salt into a rough paste.
3. Lower the eggs into a pan of simmering water and cook for 6 min for soft, jammy yolks. Cool in cold water and peel.
4. Stir the garlic paste and harissa into the chickpeas and their broth and simmer for 2 min.
5. Tear the bread into four deep bowls. Ladle over the chickpeas and plenty of broth, then top each with an egg, a good glug of olive oil, a pinch of cumin, capers and tuna if using. Squeeze over lemon and mash the egg into the soup as you eat.

Tips

• Adding tuna, the classic Tunis topping, makes it no longer vegetarian. The bread contains wheat.
• Short on time? Use 2 drained 400 g cans of chickpeas simmered in 1 litre of water for 10 min.
• For fully set yolks (better for small children and pregnancy), boil the eggs for 9–10 min instead.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Curious Cuisiniere The Mediterranean Dish