Lablabi

Heat olive oil in a saucepan and cook garlic for 30 seconds. Stir in 1 teaspoon of cumin and harissa for 30 seconds more.

Add chickpeas, water and salt to harissa garlic oil and simmer until the broth is flavorful.

Crack eggs into the gently simmering chickpea broth and poach until the whites are set and the yolks still soft.

Divide bread between bowls and ladle over soup with poached eggs, one egg per bowl. Finish with lemon juice, the rest of cumin, and capers and olives if you like.