Lablabi

Ingredients

 * two cups dry chick peas (about a pound)
 * four to six cloves of garlic, minced
 * one tablespoon harissa sauce (from can or jar)
 * one tablespoon cumin
 * salt, to taste
 * juice of one lemon
 * six tablespoons olive oil
 * a few slices of day-old bread

Directions

 * 1) Wash chick peas and soak them overnight.
 * 2) If desired, rinse chick peas. In a large soup pot, cover chick peas with water, bring to a boil, and cook until tender (ten to twenty minutes). Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
 * 3) Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes.
 * 4) Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.