1. Wash chickpeas and soak overnight (if using dried). 2. If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). — Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water. 3. Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
