Lablabi

Method

Soak the dried chickpeas overnight, then drain and cook in 1 litre of fresh water with salt for approximately 1.5 hours until very tender. In a separate pot, heat olive oil and fry the minced garlic with caraway seeds until fragrant, then stir in harissa paste and tomato paste to create a flavoured base. Add the cooked chickpeas and their cooking liquid to the spice mixture, bring to a gentle simmer, and season with vinegar and ground coriander. Cut the day-old bread into chunks and divide amongst serving bowls, then ladle the hot chickpea broth generously over the bread, allowing it to absorb the liquid. Finish each bowl with a drizzle of olive oil, a sprinkle of fresh coriander, and serve immediately whilst the bread is still absorbing the rich, spiced broth.