1/2 C chicken stock
1 - 15oz can of chickpeas
1 slice country or rustic bread
2 Tbsp harissa
2 tsp cumin
1 - 6.7 oz tuna
1/4 C salted or brined capers, drained, rinsed and chopped
2 large eggs, very softly poached*
2 Tbsp extra virgin olive oil
Pepper to taste
Simmer the chickpeas in the chicken stock until warm. Rip bread into small chunks and place in the bottom of two pasta bowls. Cover with the chickpeas and stock mixture. Dollop harissa on chickpeas and top with cumin. Arrange tuna in a ring around the harissa and sprinkle with capers our the poached egg over the cumin, drizzle with olive oil and sprinkle with pepper.
*To poach eggs - in a small pan heat 2 cups of water with 1 tsp salt and 1 tsp wine or cider vinegar to a slight simmer. Crack room temperature eggs and gently place them in the water. Poach for about 2 minutes or until the whites have set. Remove with a slotted spoon.
1 - 15oz can of chickpeas1 slice country or rustic bread
2 Tbsp harissa
2 tsp cumin
1 - 6.7 oz tuna
1/4 C salted or brined capers, drained, rinsed and chopped
2 large eggs, very softly poached*
2 Tbsp extra virgin olive oil
Pepper to taste
Simmer the chickpeas in the chicken stock until warm. Rip bread into small chunks and place in the bottom of two pasta bowls. Cover with the chickpeas and stock mixture. Dollop harissa on chickpeas and top with cumin. Arrange tuna in a ring around the harissa and sprinkle with capers our the poached egg over the cumin, drizzle with olive oil and sprinkle with pepper.
*To poach eggs - in a small pan heat 2 cups of water with 1 tsp salt and 1 tsp wine or cider vinegar to a slight simmer. Crack room temperature eggs and gently place them in the water. Poach for about 2 minutes or until the whites have set. Remove with a slotted spoon.
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