SPICY CHICKPEA SOUP

Makes six servings

250 gr. chickpeas soaked overnight in water and

then rinsed well

½ head of garlic, chopped

½ Tbsp. harissa or spicy paprika

½ tsp. cumin

½ tsp. salt

½ tsp. baking soda

Fill half the pot with water and add the baking soda. Bring to a boil. Add the chickpeas, chopped garlic, harissa, cumin and salt. Cover and cook for 45 minutes over a low flame until chickpeas soften. Add two cups of water and cook for another 10 minutes. Just before serving, add a tablespoon of olive oil to soften spiciness of harissa.