- 2 cups Dry Chickpeas (About A Pound Dried Or 2 Pounds Cooked)
- 4-6 cloves Garlic, Minced
- Sea Salt To Taste
- Slices Of Day-old Bread Broken Into Small Pieces
- Moulins Mahjoub Sliced Preserved Lemons
- Moulins Mahjoub Sun-dried Tomatoes
- Moulins Mahjoub Sun-dried Garlic
- Moulins Mahjoub Wild Capers
- Moulins Mahjoub Harissa
- Ground Cumin
- Extra Virgin Olive Oil
- Soak the chickpeas in water overnight, or at least 8 hours. Drain and rinse them, and cover them with water (or broth) in a large stockpot.
- Add the minced garlic and bring it to a boil. Add some sea salt, reduce the heat, cover and simmer. Onsa Mahjoub insists that you get the best flavor if you let them cook slowly for many hours — as little as 2 and as long as 10.
- Once the chickpeas are cooked, it becomes a constructed soup- build each layer to create a visual and culinary marriage of delicious colors and flavors. Be sure the broth is very hot, since everything else is at room temperature.
- Start by crumbling some of the bread in the bottom of each soup bowl, as little or as much as you’d like. Ladle the soup over it, and add generous spoonfulls of the preserved lemon, sun-dried tomatoes, sun-dried garlic, capers and harissa on top. Add a sprinkle of ground cumin and a ribbon of extra virgin olive oil, and you’re ready. Stir and enjoy!