Ingredients:
- 2 cups of cooked chickpeas
- 4 garlic cloves, minced
- 1 tablespoon of cumin
- 1 tablespoon of harissa
- 4 cups of water or vegetable broth
- 2 tablespoons of olive oil
- Day-old bread, cut into small pieces
- Lemon wedges and olives for garnish
Instructions:
- Heat olive oil in a pot, then sauté garlic until fragrant.
- Add the cumin and harissa, cooking for another minute.
- Pour in the water or broth and add the cooked chickpeas.
- Simmer for 10 minutes, allowing the flavors to blend.
- Serve the soup in bowls over pieces of bread.
- Garnish with lemon wedges, olives, and a drizzle of olive oil.