Chick peas, day-old bread, lemon juice, and olive oil are the basic ingredients of Lablabi soup.
In a large soup pot, cover chickpeas with water, bring to a boil, and cook at a simmer until tender (1 to 2 hours). — Or if starting with canned chickpeas, heat in 4 cups of water for 10 minutes.
Add garlic, harissa sauce, ground cumin, and salt. Simmer on low heat for 20 minutes.
Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.
Servings 7