Lablabi

The night before, soak the chickpeas in plenty of cold water for at least 8 hours.

Drain the soaked chickpeas and simmer them in the 2 litres of fresh water with half the garlic for 60 to 90 minutes until very soft.

While the chickpeas simmer, if using the eggs, lower them into boiling water for 6 minutes, then cool them briefly in cold water.

Season the broth well with salt and a teaspoon of the cumin. It should be a thin, flavourful broth, not a thick soup.

Tear the bread, ideally 1 to 2 days old, into chunks and put them in the bottom of each bowl.

Ladle the hot chickpeas and plenty of broth over the bread so it soaks it up.

Mash the remaining garlic with a pinch of salt and put a little in each bowl.

Rinse the capers. Top each bowl with a spoonful of harissa, a big pinch of cumin, a good squeeze of lemon, the capers and a generous pour of extra virgin olive oil.

Peel the soft-boiled eggs and break one open into each bowl, or add the drained tuna on top, and let each person stir it all together before eating.