Lablabi -Chickpea Breakfast Stew(Tunisia) - cooking recipe

Ingredients

4 cups cooked chickpeas, drained
2 tablespoons hot harissa
4 large garlic cloves, mashed
1 tablespoon freshly ground cumin seed
salt
1 lemon, juice of
1/4 cup extra-virgin olive oil
Garnishes
fresh lemon juice
coarse sea salt
coddled egg
seeded and finely chopped green bell pepper
chopped very ripe tomatoes
dollops harissa
capers, rinsed
pickled turnip
finely chopped fresh parsley leaves
finely chopped fresh cilantro leaves (coriander)
leftover bread, any kind, ripped
extra-virgin olive oil

Preparation

Place the chickpeas in a saucepan and cover with water.
Boil until soft, about 30 minutes, then stir in the harissa, garlic, cumin, and salt.
Stir well, reduce the heat to medium, and cook for 10 minutes.
Stir in the lemon juice and olive oil.
Serve with more lemon juice, salt, and ground cumin to taste.
Serve with any combination and any amount of optional garnishes, including more harissa and olive oil.