Lablabi

This is a Tunisian soup and it's delicious. It also freezes well - just put in the lemon juice and your chosen add-ins when you reheat it to serve it.

Ingredients
2 cups cooked chickpeas
2 cups veggie broth
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1-2 tbsp harissa paste (recipe follows)
Juice of 1 lemon (about 2 tbsp)

Add-Ins:
Poached eggs
Old bread
Yogurt
Kapers
Greens

Directions
1. Sauté the onion and garlic over medium heat until the onion begins to brown.
2. Add the spices and cook, stirring, for another minute or so.
3. Add the chickpeas and stir to coat them with the spices.
4. Pour in the veggie broth, bring it to a boil, and reduce heat to a simmer.
5. When everything is heated through, stir in the lemon juice and put any of the add-ins you want into your stew.

To Make Harissa
You need the following ingredients:

4 oz dried chiles
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
3-4 cloves garlic
Salt, to taste
2 tbsp olive oil

Soak the chiles by covering them in boiling water and letting them stand for half an hour. Meanwhile, toast the spices in a dry skillet and then grind them up. When the chiles are done soaking, save the liquid. Take the stems and seeds out of the chiles. Blend everything in a blender, slowly adding in the olive oil until it forms a thick paste. If the paste is thicker than you want, you can add some of the soaking liquid to thin it out. You can store your harissa for up to a month in the fridge in a jar, covered with olive oil.