Lablabi

Pour the broth into a large saucepan and bring it to a boil over high heat. Add the cooked chickpeas, minced garlic, cumin, and ground coriander. Reduce the heat to medium and simmer for fifteen minutes until the chickpeas are heated through and very tender.

Stir two tablespoons of harissa paste into the simmering broth, adjusting the amount based on your heat preference. The broth should turn a warm orange-red colour and have a noticeable but not overwhelming spicy kick that will be tempered by the bread and toppings.

While the chickpeas simmer, tear the day-old bread into rough, bite-sized chunks and divide them among four deep serving bowls. The bread should be sturdy enough to absorb the hot broth without dissolving completely into a paste.

If including eggs, crack each egg into a small cup and gently slide them one at a time into the simmering chickpea broth. Poach for three to four minutes until the whites are set but the yolks remain soft and runny in the centre.

Ladle the hot chickpeas and their spiced broth generously over the torn bread in each bowl, ensuring the bread is well soaked. If poaching eggs, carefully lift each egg with a slotted spoon and place one on top of each serving.

Finish each bowl with a generous drizzle of extra virgin olive oil, a spoonful of additional harissa, a scattering of capers, and a squeeze of fresh lemon juice. Season with salt and serve immediately while the bread is still absorbing the aromatic broth.