Lablabi - Tunisian Chickpea Soup/Stew

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1. 1Step 1: Soak the chickpeas in plenty of water overnight, making sure they are well covered as they will expand during soaking.
2. 2Step 2: The next day, drain the chickpeas and place them in a pot, then add the water. Crush or grate the clove of garlic and mix it through. Place over medium-high heat and bring to a boil. Reduce the heat slightly and simmer for about 1 hour until the chickpeas are tender.
3. 3Step 3: While the chickpeas cook, mix together the lemon juice, olive oil, garlic, harissa, cumin, and salt to form a smooth sauce.
4. 4Step 4: When the chickpeas are nearly done, tear or chop the bread into bite-sized chunks and place them in the bottom of two bowls. Bring a pot of water to a boil, reduce the heat slightly, then add the eggs one at a time to poach them. Cook for a couple of minutes until the white is just cooked (it will likely cook a little more in the soup).
5. 5Step 5: Once the chickpeas are cooked, stir in the sauce so it is well mixed through. Divide the chickpeas and broth between the two bowls, pouring over the bread so it soaks up the broth. Top each bowl with a poached egg and serve.