Spiced Tunisian Toast & Chickpeas

recipe

• Step 1
  In a pot of boiling water, cook the eggs for 6 minutes.
• Step 2
  In another saucepan, add a drizzle of olive oil, half the grated or finely chopped garlic and the cumin.
• Step 3
  Add the drained chickpeas and sauté for 1 minute.
• Step 4
  Then add 1 cup of water per person (200ml approximately), the bouillon cube, mix.
• Step 5
  Cover and simmer over medium heat for 8 minutes.
• Step 6
  Once the eggs are cooked, immediately immerse them in cold water to stop the cooking.
• Step 7
  Cut the bread in 1 inch slices and toast them. Rub them with the rest of the garlic.
• Step 8
  Once chilled, gently peel the eggs.
• Step 9
  Optional: add a little harissa in the broth or a pinch of chili flakes if you have.
• Step 10
  Put the toast in a soup dish.
• Step 11
  Pour in some stock, add the soft boiled egg (halved).
• Step 12
  Optional: add some cilantro or parsley if you have any.
• Step 13
  Season and serve. Enjoy!