Steps
- Soak 2 cups of dried chickpeas in plenty of water with 1 teaspoon of baking soda for 12 hours. Drain and rinse thoroughly.
- Put the chickpeas, half of 4 pressed garlic cloves, and 4 cups of water in a pot. Boil for 15 minutes, then cover and cook over medium heat for 1 hour, until tender.
- Skim foam and add water as needed to keep the chickpeas submerged by 2in / 5cm. Season with salt during the final 5 minutes.
- Whisk the juice of 1 lemon, 3 tablespoons of olive oil, the remaining garlic, 2 tablespoons of harissa, 1 teaspoon of ground caraway, and half of 2 teaspoons of ground cumin. Season with salt.
- Bring water and 3 tablespoons of white vinegar to a simmer in a saucepan. Swirl and poach 4 room-temperature eggs, one at a time, for 3-4 minutes, until the whites set.
- Dip each egg in ice water for 3 seconds, drain, and keep warm. Tear 4 slices of slightly stale bread into bowls; add chickpeas and broth, eggs, dressing, and the remaining cumin.