Lablabi with a Twist (Chickpea Soup)

Ingredients

• 1 cup Dried Chickpeas
• 8 cups Water
• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 teaspoon Cumin
• 0.5 teaspoon Turmeric
• 1 teaspoon Harissa Paste
• 2 tablespoons Lemon Juice
• 1 tablespoon Capers
• 2 tablespoons Fresh Cilantro
• 4 whole Hard-boiled Eggs
• 4 slices Crusty Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak chickpeas in water overnight, then drain.
2. 2In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
3. 3Add garlic, cumin, turmeric, and harissa paste. Cook for 1 minute, stirring constantly.
4. 4Add drained chickpeas and 8 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until chickpeas are tender.
5. 5Stir in lemon juice and capers.
6. 6Serve hot, garnished with fresh cilantro, a hard-boiled egg half, and a slice of crusty bread.

Related Guides