Lablabi - Tunisian Chickpea Soup - cooking recipe

Ingredients

2 cups dried garbanzo beans or 2 cups canned chick-peas
4 -6 garlic cloves, minced
1 tablespoon harissa
1 tablespoon cumin
salt, to taste
1 lemon, juice of
6 tablespoons olive oil
3 slices of day-old bread, preferably day-old French bread, broken into small pieces

Preparation

Wash chickpeas and soak overnight (if using dried).
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.
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.