Chickpeas: 500g
Dry garlic: 5 or 6 cloves
Harissa: 1 tablespoon
Bicarbonate : a pinchOil: 1 deciliter
cumin: a tablespoon
Lemon: 1
Salt : according to taste
First of all ; pick over chick peas, wash them and put them to soak the night before you cook them.
in the following day , rinse and cook them in 2 liters of water with a big pinch of bicarbonate . Meanwhile peel the cloves of garlic and grind them along with the cumin seeds and 1 / 2 small tablespoon of salt .once the chickpeas are sufficiently softened , add the harissa . After that , mix and cook them for about ten minutes then check salt and remove it from cooker. finally ; Cut bread in small pieces . Distribute these pieces in individual bowls, sprinkle the broth, which the bread can take place over some harissa and a pinch of cumin. sprinkle with olive oil and serve it hot with lemon quarters apart. This dish can be either served in A bowl which should priovide enough sustenance for most of the day especially if you coose to put in a poached egg/tuna/vegiables/olives or anything else you feel may compliment. You could also put the above into a baguette "Bizertin style" however be sure to add some olive oil in the bread to assit eating as these sandwiches can be heavy going. In all cases be careful as normal folks whom consume fart a lot after this dish, habitual farters need to stay outside the house after consumption for 24 hours.
