This soup comes from Tunisia as far as i know.  It is a simple combination of fresh flavours, great stock and soft boiled eggs to finish.

Serves 6

1.5 litres chicken or vegetable stock

2 cups cooked chickpeas

2 tsp ground cumin

2-3 tsp harissa (moroccan chili sauce)

1 tsp salt

4 slices sourdough or any good quality bread, torn into bite sized pieces

¼ cup flat leaf parsley, roughly chopped

¼ cup coriander, roughly chopped

1 Tbsp capers

6 soft boiled eggs, peeled

Extra virgin olive oil, for serving

Method

Bring the stock to a gentle simmer, add the chickpeas, cumin, harissa and salt and continue cooking for 15 minutes to infuse the flavours.

Warm the soup bowls, add the torn bread, herbs, capers.  Cut the boiled egg in half and place into the bowls.

Ladle over the hot soup, drizzle with a little oil and enjoy at once.