Tunisian chickpea soup

1 1/2 c chickpeas,dried- washed and picked over bay leaves
1 t cumin seeds
2 t olive oil
1 c onions,coarsely chopped
4 cloves garlic
1 t harissa
1 t salt
2 t white wine vinegar
3 1/2 c medium-stale pita,torn (or other flatbread)
1/4 c caperberries-soaked rinsed and,drained
--reserve a couple whole for garnish
2 t parsley,finely chopped
extra virgin olive oil,for drizzling
8 lemon wedges

soak the chickpeas overnight in about 6 cups of water. drain and
transfer to an ovenp

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Recipe by: ghies

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 T cloves
1 T black peppercorns
1 1/2 t malagueta pepper
1 1/2 t nutmeg,Freshly Grated
1 t cinnamon,Ground

Grind together the cloves, peppercorns, and malagueta pepper. Add
the nutmeg and cinnamon and blend well. Store in an airtight container. Use to flavor lamb and vegetable dishes.