| Directions |
Preheat oven to 425. Combine onion and oil in the pie pan,
cover tightly with aluminum foil, and bake for 15 minutes, until soft.
Remove from oven and set aside.
Meanwhile, heat stock over high heat. When it boils, add chickpeas
and again bring to boil. Reduce heat, cover, and simmer 25-30 minutes, until
chickpeas are slightly tender. Stir in garlic, harissa, and spices, cover,
and simmer for 40 minutes.
Stir in onion, cover, and simmer 15-20 minutes, until chickpeas
are tender.
Place bread pieces in bowls and pour soup on top. Sprinkle with
scallions and maybe a drizzle of olive oil and serve immediately. |