Lablabi

Put the cooked chickpeas into a pot, pour in the water, add 2 cloves of minced garlic and half the salt. Bring to a boil and simmer over low heat for 15 minutes so the chickpeas warm through and the water becomes fragrant.

Add 1 tbsp olive oil, 1 tbsp harissa and 1 tsp cumin to the pot, stir and simmer for another 5 minutes.

Cut the stale bread into small pieces and divide among 4 deep bowls.

Carefully crack the eggs into the gently simmering soup, cover the pot and cook for 3–4 minutes, until the whites are set and the yolks remain soft.

Divide the chickpeas and hot broth among the bowls over the bread, placing one egg in each bowl.

Mix the remaining garlic, harissa, cumin and olive oil and spoon the mixture over the portions.

Drizzle each portion with lemon juice, season with salt to taste and serve immediately, while the bread soaks up the broth.