Lablabi (or lablebi) is a Tunisian soup, traditionally eaten for breakfast, that consists of chickpeas in a flavored thin soup, served over pieces of stale bread. It is often topped with a poached egg and tuna.
Cook the chickpeas and two pressed cloves of garlic in 4 cups (1 liter) of water, without salt, and over high heat for 15 minutes.
Reduce the heat to medium, cover and cook for 1 hour.
The chickpeas should be covered with about 2 inches (5cm) of water, so add water if necessary, during cooking, so that the chickpeas are always immersed in water. When cooking chickpeas, skim the white foam that may form.
In a bowl, add the lemon juice, olive oil, remaining garlic, harissa, caraway and half of the cumin. Add salt and mix well with a whisk. Set aside.
In a saucepan, bring 3 cups (750ml) of water with 3 tablespoons of vinegar to a boil.