This is served for breakfast in Tunisia, and it’s equally good for lunch or dinner. I even found a fun video showing how it’s made.
1-1/2 C dried chickpeas, soaked in water overnight
6 C water
1 large onion, sliced
6 cloves of garlic, minced
2-4 t salt
1 loaf crusty bread
Harissa (chili or hot sauce)
Fruity olive oil
Ground cumin seeds (preferably fresh-ground)
Chopped black or kalamata olives (optional)
Poached or soft-boiled eggs (optional)
Pressure-cook the garbanzos and onions in the water for 20 minutes, then remove from heat and let the pressure drop naturally for 10 minutes before opening. Stir in the garlic and salt and simmer for 5 minutes.
To serve, tear the bread into 1-inch cubes and place in a large soup bowl. Ladle the chickpea stew over the bread and top with some or all of the toppings. Mix well and enjoy.