Description Edit

Ingredients Edit

  • 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 Edit

  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.
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