This simple nourishing soup is often served for the iftar (breaking fast) during the month of Ramadan. The amount of harisa is up to taste, my Tunisian sister-in-law who gave me this recipe makes it much spicier than I do, it tastes good either way.
6 people made this
2 tablespoons olive oil
1 medium onion, minced
250g dried chickpeas, soaked overnight in cold water