Recipe: Tunisian Chickpea Breakfast Soup (Leblebi)

Ingredients

• 1 pound chickpeas, washed, picked over and soaked in 2 quarts water for 6 hours or overnight
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large garlic cloves, minced or pressed
• 2 heaped teaspoons cumin seeds, ground
• 2 tablespoons harissa
• Salt
• 2 to 4 tablespoons fresh lemon juice, to taste