Follow these steps for perfect results
chickpeas
soaked overnight
water
salt
garlic
crushed
harissa
to taste
ground cumin
country bread
day-old or lightly toasted
lemons
cut in wedges
extra-virgin olive oil
Soak chickpeas overnight.
Drain the soaked chickpeas.
Place the drained chickpeas in a pan with 2 quarts of water.
Simmer, covered, for 1 1/2 hours, until the chickpeas are very soft, adding water to keep the chickpeas covered.
Add salt, crushed garlic, harissa (optional), and ground cumin.
Cook for 20 minutes more.
Serve in individual soup bowls.
Put a slice of toasted bread in each bowl.
Ladle the soup on top of the bread.
Provide lemon wedges to squeeze over the soup.
Pass around olive oil to sprinkle on top.
Expert advice for the best results
Adjust the amount of harissa to your spice preference.
Toast the bread until golden brown for a better texture.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
15 minutes
Can be made ahead of time; flavors develop further.
Serve in rustic bowls, drizzled with olive oil and a sprinkle of cumin.
Serve with a side of crusty bread for dipping.
Garnish with fresh parsley or cilantro.
Complements the spice and acidity.
Refreshing contrast to the richness of the soup.
Discover the story behind this recipe
A popular and traditional Tunisian street food and comfort food.
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