One bowl of Tunisian chickpea broth with cumin, garlic and harissa, poured over torn crusty bread.
1 cupChickpeas
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1 cloveGarlic
3 gParsley
50 gSourdough Bread
1 cupWater
6 gHarissa
2 tspLemon Juice
1 gCumin
1.5 tspDressing oil
To tasteSalt
Put the drained cooked chickpeas, water, garlic, cumin and a little salt in a small saucepan. Bring to a boil, then simmer gently for 12 minutes.
Mash a spoonful of the chickpeas against the pan to lightly thicken the broth, leaving most whole. Stir in the harissa and simmer for 2 minutes.
Tear the bread into bite-size pieces and put all of it in one large soup bowl. Stir the olive oil and lemon juice into the hot chickpeas, then pour all the chickpeas and broth over the bread.
Leave for 2 minutes so the bread softens, sprinkle with parsley and serve the whole bowl immediately as one portion.