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Leblebi Tunisian Chickpea Soup

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  Dried chickpeas 1 1⁄2 Cup (24 tbs) (Garbanzo Beans)
  Vegetable broth/Chicken broth 6 Cup (96 tbs), heated
  Cumin seeds 1 Teaspoon, toasted
  Salt 1⁄2 Teaspoon
  Garlic 5 Clove (25 gm), coarsely chopped
  Harissa 1 Teaspoon
  Olive oil 2 Tablespoon
  Onion 1 , diced
  Capers 1⁄2 Cup (8 tbs), drained and coarsely chopped (For Garnish)
  Hard cooked eggs 2 , chopped (For Garnish)
  Canned tuna 6 Ounce, drained, flaked (For Garnish)
  Ground cumin To Taste (For Garnish)
  Harissa 1⁄3 Cup (5.33 tbs) (For Garnish)
  Thinly sliced scallions 1⁄2 Cup (8 tbs) (Including Some Of The Green, For Garnish)
  Extra-virgin olive oil 1 Tablespoon (For Garnish)
  Lemons 2 , quartered (For Garnish)
  Day old french bread slices 6 , cut into 1 inch cubes (1/2 Inch Thick, For Garnish)

Rinse and pick over the chickpeas.
Soak the chickpeas overnight in water to cover by several inches.
In a large pot, combine the chickpeas and broth.
Bring to a boil.
Reduce heat to a very low simmer and cook for 20 minutes.
In a mortar or food processor, crush the cumin seeds with the salt.
Add the garlic and crush to a paste.
Add the paste and harissa to the soup.
Simmer for 15 to 20 minutes over very low heat, or until the chickpeas are tender.
In a medium saute pan or skillet over medium heat, heat the oil and saute the onion until translucent.
Add the onion mixture to the soup pot and cook for 15 minutes.
Taste and adjust the seasoning.
To serve, put each garnish, except the bread cubes, in a small bowl.
Put some of the bread cubes in bottom of each soup bowl and ladle 1/2 cup broth over them.
Divide the chickpeas among the bowls.
The garnishes may be added as desired.

Recipe Summary

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