CHICKPEA AND HARISSA SOUP (LABLABI)
'For our version of this brothy-bready chickpea soup, we used garlic, tomato paste and toasted cumin to bolster the broth's flavor. And instead of using stale breadas is common in Tunisiawe got better texture by toasting chunks of crusty bread in olive oil to make croutons. Toasted ground cumin is used in the soup as well as on it; to be efficient, toast it all at once. In a small, dry skillet over medium, toast 5 tablespoons ground cumin, stirring constantly, until fragrant, about 1 minute, then transfer to a small bowl. To make soft-cooked eggs for serving, bring 2 cups water to a simmer in a large saucepan fitted with a steamer basket. Add the desired number of eggs, cover and steam over medium for 7 minutes. Immediately transfer the eggs to ice water to stop the cooking.
Dont use canned chickpeas in this soup. Cooked dried chickpeaswhich should be soaked for at least 12 hoursare key to the robust broth.'
https://www.177milkstreet.com/recipes/chickpea-and-harissa-soup-lablabi?