Lablabi

1. Soak the chickpeas in a large amount of water with baking soda for 12 hours.
2. After soaking, drain and rinse the chickpeas thoroughly.
3. Cook the chickpeas and two pressed cloves of garlic in 4 cups (1 liter) of water, without salt, and over high heat for 15 minutes.
4. Reduce the heat to medium, cover and cook for 1 hour.
5. The chickpeas should be covered with about 2 inches (5cm) of water, so add water if necessary, during cooking, so that the chickpeas are always immersed in water. When cooking chickpeas, skim the white foam that may form.
6. Cook until the chickpeas are tender.
7. Add salt to the chickpeas 5 minutes before the end of cooking.

Seasoning

1. In a bowl, add the lemon juice, olive oil, remaining garlic, harissa, caraway and half of the cumin. Add salt and mix well with a whisk. Set aside.

Poached eggs

1. In a saucepan, bring 3 cups (750ml) of water with 3 tablespoons of vinegar to a boil.
2. Break the eggs in small saucers, taking care not to break the yolk. Set aside.
3. When the water comes to a boil, give it a whirl with a fork or a whisk, with a circular motion (like a whirlpool).
4. Slide the eggs one at a time. The rotating movement allows the white to immediately wrap the yolk.
5. Poach for 3 to 4 minutes while keeping the water simmering.
6. Remove the egg with a slotted spoon and place in a bowl of ice water for 3 seconds to stop the cooking. Then, place on a cloth to drain.
7. Season the poached eggs with salt about 2 minutes after cooking. Keep the eggs warm between two plates.

Assembly

1. In a deep dish or large bowl, place a few pieces of bread.
2. Laden over chickpeas with a little of the broth.
3. Place a poached egg on top, as well as tuna and olives.
4. Add 2 tablespoons of seasoning.
5. Sprinkle with remaining cumin. Enjoy very hot.