Ingredients
1 1/2 cups dried chickpeas (10 ounces)
1 teaspoon olive oil
1 medium onion, peeled and sliced 1/4 inch thick
4 large cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon harissa, plus 2 tablespoons for garnish
1 teaspoon salt
1/4 cup capers, drained and chopped
1/2 cup diced Lebanese-Style Pickled Turnips
2 hard-boiled eggs, coarsely chopped
3 1/2 ounces canned, solid, water-packed white tuna, drained and flaked
1/2 cup thinly sliced scallions (white and light-green parts only)
1 lemon, cut into wedges
Freshly ground pepper to taste
Preparation
Place chickpeas in a large bowl and cover with 2 cups water. Let stand overnight in the refrigerator.
Drain chickpeas. In a stockpot, heat olive oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, 5 minutes. Add chickpeas and 5 cups of water. Cover; bring to a boil. Reduce heat; simmer until chickpeas begin to soften, about 30 minutes.
Add 1 teaspoon cumin and 1 teaspoon harissa. Cover and simmer until chickpeas are tender, about 45 minutes. Add salt.
Let stand about 1 hour to cool. Transfer half the soup to a blender; blend to a coarse pur? Repeat with remaining soup. Return to stockpot and reheat.
Place capers, turnips, eggs, tuna, remaining harissa, scallions, and lemon in a relish tray or in individual bowls. Serve soup with the assorted condiments.
