This is a traditional Tunisian dish which is mostly prepared in the Islamic new year

Thin Borghol : 250g
Dry beans: 250g
chickpeas: 50g
Dry garlic: 4 to 5 cloves
Lemon: one

Salt : according to taste
Oil: 4 tablespoon
Tomato paste: 2 tablespoon
Harissa: 1 tablespoon
Cumin: 1 / 2 tablespoon
red pepper: 1 / 2 tablespoon
Bicarbonate (baking soda) : 1 / 2 tablespoon

First of all ; pick over the chick peas, peel the beans and put them to soak with bicarbonate in fresh water one night then rinse and drain them.

After that , Mix the thin Borghol , oil and pulses together with two liters of water , put them on the fire and cook over low heat , then add water from time to time so that the soup retains its original volume. Meanwhile peel the cloves of garlic and grind them with 1 / 2 tablespoon of salt. Pick over cumin seeds and crush them apart.

finally; Once the soup becomes smooth and homogeneous, add the Harissa, tomato paste,
ground red pepper, crushed garlic and cook them for few minutes, stirring often. Then add the cumin, mix them , correct
salt and serve with lemon quarters apart.