Harissa is a hot pepper paste you’ll find in most Middle Eastern markets. One dollop turns up the heat in this make ahead soup.

SERVES 4

INGREDIENTS

• 1 1/2 cups dried chickpeas, washed and picked over
• 2 bay leaves
• 1 tablespoon cumin seeds
• 2 tablespoons olive oil (the fruitier the better)
• 1 cup coarsely chopped onion
• 4 cloves garlic, crushed or minced
• 1 tablespoon harissa or hot sauce; more or less to taste
• Kosher salt
• 1 1/2 to 3 tablespoons lemon juice or white-wine vinegar
• 4 medium stale pita or other flatbread, torn or cut into 4 cups
• 1/4 cup large capers, soaked, rinsed, and drained
• 2 tablespoons finely chopped flat-leaf parsley
• Extra-virgin olive oil, for drizzling
• 8 lemon wedges (optional)

INSTRUCTIONS

1. Soak the chickpeas overnight in about 6 cups water.
2. Drain and transfer them to an ovenproof casserole, along with the bay leaves and enough water to cover the chickpeas by 1 1/2 inches.
3. Bake uncovered at 325°F until you can pierce the chickpeas easily with a knife, about 2 hours; most should stay intact.
4. During baking, add more water if needed. Set aside.
5. While the chickpeas are cooking, toast the cumin seeds in a heavy skillet over medium heat until fragrant but not brown, about 5 minutes.
6. Grind them to a fine powder with an electric spice grinder or a mortar and pestle. Set aside.
7. In a large, heavy saucepan over medium heat, warm the oil until fragrant.
8. Cook the onion, stirring, until tender but not browned, 5 to 7 minutes.
9. Stir in the garlic and cook for 1 minute.
10. Add the harissa and ground cumin; cook briefly, just until fragrant.
11. Add the cooked chickpeas, their liquid, and 1 Tbs. salt; simmer until the onions have disintegrated, about 1 hour.
12. Remove the pan from the heat; season with the lemon juice or vinegar to taste.
13. Remove and discard the bay leaves, taste, and adjust the seasonings.
14. Portion the pita into heated soup bowls.
15. Spoon the chickpeas over the bread with equal portions of the liquid.
16. Sprinkle with the capers and parsley, and add more harissa to taste.
17. Just before serving, drizzle a bit of olive oil over each bowl.
18. Serve lemon wedges on the side if you like extra tartness.

NUTRITION INFORMATION PER SERVING:

• 620 CALORIES | 22g PROTEIN | 85g CARB | 23g TOTAL FAT | 3g SAT FAT | 14g MONO FAT | 4g POLY FAT | 0mg CHOL | 2,260mg SODIUM | 12g FIBER