Spiced Tunisian Chickpea Soup

Step 1

Bring a small pot of salted water to a boil. Add the eggs & cook for 6 min.

Step 2

Heat a drizzle of olive oil in another pot over medium heat. Add the cumin & half the garlic (minced).

Step 3

Add the drained chickpeas & sauté for 1 min.

Step 4

Add the veggie stock. Stir to combine.

Step 5

Reduce the heat to low, cover & simmer for 8 min.

Step 6

Plunge the cooked eggs into a bowl of icy water to stop the cooking.

Step 7

Cut the bread into thick slices. Toast them in the toaster or broiler. Then rub them with the other half of the garlic clove.

Step 8

Gently peel the cooled eggs.

Step 9

If you like spice, add a little harissa, red pepper flakes or cayenne to the soup.

Step 10

Lay the bread slices in the soup bowls.

Step 11

Ladle the soup over top. Add the sliced soft-boiled eggs.

Step 12

Garnish with fresh parsley (optional).

Step 13

Season with salt, pepper & a drizzle of olive oil. Enjoy!