Step 1

In a pressure cooker, add 2 tbsp Olive Oil and heat the oil, Add Chopped onion and Cumin and cook until Onions soften.

Step 2

Add soaked and drained Chickpeas to the onions and cumin and 8 cups of water.

Step 3

Close the lid and let it whistle for 5-6 times.

Step 4

Let the pressure cooker cool down and then open the lid to check if chickpeas have softened.

Step 5

Add salt and pepper to taste

Step 6

In a separate pan, prepare the tempering. Add 1 tbsp Olive oil and heat garlic and Harissa sauce.

Step 7

Add the tempering mix to the soup and garnish with onions, capers, tomatoes and olives.

Step 8

optional : add a soft boiled egg on top while serving.