Make the harissa by blending 20 g chilli, 5 g garlic, 2 g caraway, 2 g ground coriander, 10 g olive oil and 1 g salt into a thick paste.

Ingredients

• 900 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 300 gBread, French or Vienna
• 360 gEgg, whole, raw, fresh
• 7 gSpices, cumin seed
• 20 gPeppers, hot chili, red, raw
• 2 gSpices, caraway seed
• 2 gSpices, coriander seed
• 30 gOil, olive, salad or cooking
• 25 gGarlic, raw
• 1,000 gBeverages, water, tap, drinking
• 4 gSalt, table

Method

1. Make the harissa by blending 20 g chilli, 5 g garlic, 2 g caraway, 2 g ground coriander, 10 g olive oil and 1 g salt into a thick paste.
2. Chop the remaining 20 g garlic and tear 300 g bread into six bowls.
3. Cook 900 g chickpeas, the garlic, 1000 g water, 7 g cumin and 3 g salt for 20 minutes at 95 °C.
4. Add 360 g eggs (six) to the soup, cover and cook for 5 minutes.
5. Pour the soup with the eggs over the bread, add one sixth of the harissa to each bowl and divide 20 g olive oil.