In a pan add 200gms overnight soaked and boiled chickpeas, 100 ml vegetable stock, 1 finely chopped onion, 1 chopped tomato, 8 crushed garlic cloves, 1 tbsp harissa paste, 2 tbsp tomato puree, 1 tbsp capers and let it boil.
Switch off gas and add cumin powder.
In pan warm water, add 1 tbsp white vinegar, 1 tbsp salt.
Break an egg in water to poach.
To serve pour Lablabi in bowl, top it with poached egg and garnish with almond flakes and coriander sprigs.