Lablabi

• 2 cups chickpeas, soaked overnight
• 2 quarts water
• Salt
• 4 or 5 cloves garlic, crushed
• 1 teaspoon harissa (see page 464), or to taste (optional)
• 12 teaspoons ground cumin
• 6 slices day-old or very lightly toasted country bread
• 34 lemons cut in wedges
• 1/2 cup extra-virgin olive oil, or a bottle to pass around

1. Put the drained chickpeas in a pan with the water and simmer, covered, for 1 1/2 hours, until the chickpeas are very soft, adding water to keep the chickpeas covered.
2. Add salt, garlic, harissa, and cumin, and cook 20 minutes more.
3. Serve in individual soup bowls.
4. Put a slice of toasted bread in each bowl and ladle the soup on top.
5. Give people lemon wedges to squeeze over their bowls and pass round the bottle of olive oil for them to sprinkle on.

chickpeas, water, salt, garlic, ground cumin, country bread, lemons, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/lablabi-373284 (may not work)