1. Drain the chickpeas, and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil, reduce the heat, cover and simmer one hour. 2. Meanwhile, heat the oil over medium heat in a medium-size, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and cumin, and stir together for 30 seconds to a minute, until the garlic smells fragrant. Remove from the heat, and stir into the beans. 3. After the beans have cooked for an hour, stir in the harissa and salt to taste. Cover and continue to cook for another 30 minutes to an hour, until the beans are very tender and the broth fragrant. Add lemon juice, and taste and adjust salt. 4. Serve the soup. Passing your choice of condiments on a large tray, or have them laid out on a buffet to stir into the soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
