Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 tbsp olive oil, plus more to serve
• 1 medium onion, finely diced
• 8¾ oz dried chickpeas, soaked overnight (or 2 x 14 oz tins, drained)
• 1½ qt vegetable stock or water
• 1 tsp ground cumin, plus more to serve
• 5 garlic cloves, crushed
• 1/2 tsp salt, plus more to taste
• 1 tsp harissa paste or harissa spice mix
• Pinch of black pepper
• 1/2 lime or lemon, cut into wedges, to serve
• Stale bread, torn, to serve (optional)

Method

1. If using dried chickpeas, drain the soaked chickpeas and simmer in fresh water for 45-60 minutes until tender; drain.
2. Heat the olive oil in a large pot over medium heat. Cook the onion for 5-6 minutes until soft and translucent.
3. Add the garlic, cumin and harissa and stir for 1 minute until fragrant.
4. Add the chickpeas and stock, bring to the boil, then simmer for 20 minutes (10 minutes if using tinned chickpeas) so the flavours come together. Season with the salt and pepper.
5. Lightly crush a few chickpeas against the side of the pot to thicken the broth slightly.
6. Serve in bowls over torn stale bread if you like, with a squeeze of lime, an extra pinch of cumin and a drizzle of olive oil.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).