1 lb dried chickpeas (purchase and soak the day before)
Olive oil canned tuna
True-to-origins harissa paste (mild or spicy)
Extra virgin olive oil
Stale bread (purchase fresh bread the day before)
Step 1. Transfer dried chickpeas to a large bowl and fill with water. Don’t underestimate how much water these guys absorb….adding more water than necessary is not a bad idea as you don't want them to run dry. Cover with a towel and set aside.
Step 2. After about 24 hours, check on the chickpeas. They should be fully soaked and there should be a thin layer of foam at the top. Rinse and transfer the chickpeas to another container. Keep the chickpeas that you want to use for the lablebi and freeze the rest in a ziplock bag.
Step 3. Take a piece of stale bread and rip it into small pieces. These should go in a bowl that you will use for serving one portion of the lablebi. If you don’t have stale bread, you can do the same with fresh bread an hour in advance so that the small pieces will stale quicker due to the increased surface area.
Step 4. Transfer the soaked chickpeas into a pot, fill with water and 1 tbsp of salt and bring to a boil. Once it starts boiling, cover the pot with a lid and bring the heat down to low. Slow cook the chickpeas for 1h30 minutes to 2 hours.
Step 5. After 1h30 minutes to 2 hours, the chickpeas should be soft and melt in your mouth. If they are still a bit firm, allow more cooking time. Check every 30 minutes. Keep in mind that the cooking time will vary depending on where your chickpeas are from, their size, etc. Keep your pot with the slow simmering chickpeas to the side on standby.
Note: If you prefer to skip the chickpea soaking and cooking process, you can use canned pre-cooked chickpeas instead and skip steps 1, 2, and 4 and jump to step 6.
Step 6. In a separate pot, boil an egg (or however many eggs you and your friends want - 1 to 2 eggs per portion is ideal in our opinion) for about 7 minutes until it is well cooked and the yolk is slightly runny on the inside. As soon as the boil time is complete, transfer the egg to a small container with icy water so that it cools down rapidly and the peeling process becomes easy.
Step 7. Pour a desired amount of chickpea and broth from the pot you cooked the chickpeas into the bowl with the stale bread pieces.
Step 8. To the same bowl, add 1 to 2 egg(s), olive oil preserved tuna, and a desired amount of true-to-origins harissa paste (mild or spicy).
Step 9. Add a desired amount of cumin, lemon juice, black pepper, salt, and extra virgin olive oil.
Step 10. Mix altogether
Step 11. Immediately enjoy while it is still hot and fresh!