Lablabi is a hearty Tunisian street-food soup made by pouring spicy chickpea broth over stale bread, then finishing it with a boiled egg and harissa. This quick, budget-friendly meal works for breakfast or lunch.
Add the chickpeas and their cooking liquid to a pot with the water. Stir in the garlic and cumin and simmer over medium heat for 15 minutes.
Add the harissa, olive oil, and salt. Simmer for 5 more minutes.
Place the pieces of bread in the bottom of serving bowls.
Pour the hot chickpea soup over the bread. Garnish with boiled egg and olives and serve hot.
The chickpea soup can be refrigerated for up to 3 days. Add the bread just before serving; otherwise, it will turn mushy.
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