The World Cook

Tunisia

Group G | Africa

Lablabi

Breakfast for dinner? Always a winner. It rhymes so it must be true. Also, with the time difference of this World Cup for some viewers, it might be a necessity for you.

Andrew Holman's chickpea soup is easily adapted with a variety of add-ons to fit your fancy. Your tastebuds will take off just like the The Eagles of Carthage want to from Group G.

Time 45mins
plus overnight soaking
Makes 4
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

150g Dried chickpeas
1 cup

150g

Dried chickpeas
4 tbsp Olive oil
4 tbsp

4 tbsp

Olive oil
1 Onion
1

1

Onion diced
4 cloves Garlic
4 cloves

4 cloves

Garlic minced
2 tsp Cumin seeds
2 tsp

2 tsp

Cumin seeds
2 tbsp Harissa
2 tbsp

2 tbsp

Harissa
1 Lemon
1

1

Lemon juiced
2 Eggs
2

2

Eggs hard-boiled
1 loaf Day-old bread
1 loaf

1 loaf

Day-old bread ripped
1 tsp Capers
1 tsp

1 tsp

Capers
1 tsp Green olives
1 tsp

1 tsp

Green olives sliced
1 tsp Parsley
1 tsp

1 tsp

Parsley chopped
½ Tomatoes
½

½

Tomatoes roughly chopped
¼ Red onion
¼

¼

Red onion sliced
1 tsp Almonds
1 tsp

1 tsp

Almonds Crushed

1

Wash the chickpeas in cold water and soak them in water overnight.
2

The next day, drain the chickpeas, place in a large pot or dutch oven and cover with water. Bring to a boil and cook for 30 minutes.
3

When the chickpeas are soft, add the olive oil, onion, garlic, cumin, harissa paste, juice from half the lemon and season with salt. Simmer for 10 minutes.
4

While the broth is cooking, fill a small saucepan with water and bring to the boil. Cook the eggs for 7 minutes. If you prefer you eggs hard-boiled cook for 12 minutes instead.
5

Put big pieces of bread in the bottom of a bowl and laddle in the chickpea soup.
6

Garnish with the almonds, capers, olives, tomatoes, egg, parsley, red onion and slices of the other half of lemon.