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PdfSoup
1 pound (2¾ cups) dried chickpeas, picked over and rinsed
1 onion, chopped fine
½ cup Harissa, divided
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon table salt
2 tablespoons lemon juice, plus lemon wedges for serving
¼ cup chopped fresh cilantro
Toppings
Crusty bread
Extra-virgin olive oil
Canned tuna
Capers, rinsed
Pitted green olives
Lemon wedges
Hard-cooked eggs
For the soup Combine chickpeas and 2 quarts water in large container. Let
soak at room temperature for at least 8 hours or up to 24 hours. Drain and
rinse well.
Bring chickpeas and 10 cups water to boil in Dutch oven. Reduce heat
and simmer, stirring occasionally until chickpeas are just tender, 30 to 45
minutes. (Skim any loose bean skins or foam from surface of liquid as beans
cook.)
Stir in onion, ¼ cup harissa, garlic, cumin, and salt and cook until
vegetables are softened and chickpeas are tender, I O to 15 minutes. Off
heat, stir in lemon juice and season with salt to taste. Divide soup among
individual bowls and top with cilantro and remaining ¼ cup harissa.
For the toppings Serve with your preferred toppings.