Blah, blah...lablabi. Recipe

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Servings: 4

Ingredients

6 garlic cloves, peeled
1 bay leaf
Kosher salt
4 t cumin seeds, toasted and freshly ground
1 T Tunisian harissa, plus more for serving
½ preserved lemon
3 T olive oil, plus more for garnish
Juice of 1 lemon
4 T parsley, chopped
2 sun-dried tomatoes packed in extra-virgin olive oil, thinly sliced
2 T capers, rinsed and coarsely chopped
Poached eggs - 1 per serving, if you want! (Do it)
If you're using dried garbanzos:
Drain the chickpeas and add them to 2 quarts water in a large sauce pan. Add 3 garlic cloves and the bay
leaf, bringing to a simmer over medium heat. Cover, adjust to a very gentle
simmer, and cook until barely tender, about 45 minutes. Add 1½
teaspoons salt and continue simmering until tender, another 15 to 30
Add 3 tablespoons olive oil and the

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