• pie pan
• aluminum foil
• medium stock pot or Dutch oven with lid
• wooden spoon
• 6 soup bowls
• ladle

• 1 small red onion, thinly sliced
• 2 T olive oil
• 5 c vegetable stock
• 1¼ c dry chickpeas, soaked and drained
• 4 cloves garlic, minced
• 2 t harissa
• ½ t cumin
• salt
• pepper
• 6 slices peasant bread or 8-10 slices French bread, lightly toasted and torn
• 2 scallions, thinly sliced (optional)

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.

Also try my recipe for Moroccan chickpea soup.

Adapted from
The Mediterranean Vegan Kitchen, by Donna Klein

Buy it:

Amazon.com | Amazon.co.uk

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