Ingredients
For the Soup
- 2 c chickpeas picked over, rinsed, and soaked overnight
- 1/3 c olive oil
- 1 large red onion diced
- 3 carrots diced
- 2 stalks celery diced
- 6 cloves garlic finely chopped
- 1 tbsp cumin seeds
- Salt
- 1 lemon halved
- 4 slices French bread toasted
- Fresh parsley minced
- Lemon quartered (for serving)
For the Harissa
- 1/2 lb fresh red chiles stemmed, seeded, and coarsely chopped
- 6 garlic cloves crushed
- 1 tsp caraway seeds Optional
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 tsp ground cumin, to taste
- 1 tsp ground coriander
- 1 c fresh cilantro leaves packed
- 3 tbsp lemon juice (about 1 lemon)
- 1 tbsp olive oil
Instructions
For the Soup
Drain and rinse chickpeas. Transfer to heavy pot and add 3 quarts water. Bring to a boil over high heat, turn down to a simmer, cover, and let cook until chickpeas are tender, about 1.5-2 hours.
Toward the end of the chickpea cooking period, heat olive oil in large skillet over medium head. Add onion and saute until limp but not brown, about 8 minutes. Add carrots and celery and cook for another 5 minutes. Lower heat slightly, add garlic and cumin, and cook for 5 minutes more. Stir onion mixture into cooking chickpeas.
Remove chickpea pot form heat, cover, and let sit for at least 20 minutes to allow flavors to meld OR refrigerate covered pot overnight.
To reheat soup, bring to a simmer over low heat, taste and adjust salt and pepper. Just before serving, squeeze the juice of the lemon through a small strainer to catch any seeds. Stir well, and serve very hot with a slice of toast and a sprinkle of parsley.
Serve with lemon quarters, olive oil, and additional harissa at the table.
For the Harissa
Stir together all ingredients in a small bowl. Serve immediately or transfer to a clean jar, top with a thin layer of olive oil, cover, and keep for up to 2 weeks in the fridge.