Tunisian Lablabi (Chickpea Soup)

Ingredients

• 1 cup Dried Chickpeas
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Harissa Paste
• 6 cups Vegetable Broth
• 2 tablespoons Lemon Juice
• 1 teaspoon Salt
• For serving as needed Toasted Bread
• For serving as needed Olives
• For serving as needed Capers

Instructions

1. 1Soak the dried chickpeas in water overnight.
2. 2Drain and rinse the chickpeas.
3. 3Heat olive oil in a large pot or Dutch oven over medium heat.
4. 4Add the chopped onion and cook until softened, about 5 minutes.
5. 5Add the minced garlic, cumin, and harissa paste and cook for another minute until fragrant.
6. 6Add the chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chickpeas are tender.
7. 7Stir in the lemon juice and salt.
8. 8Serve hot with toasted bread, olives, and capers.

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