Lablabi

In a large container, submerge chickpeas under at least 2 inches of water. Soak for at least four hours, but ideally overnight.

The next day, strain and rinse the chickpeas and place them in a large soup pot. Add the 8 cups of water.

Bring the water to a gentle simmer and hold. Simmer gently until the chickpeas are very tender, nearly falling apart. This should take 2-4 hours. Meanwhile, you can prepare the soup base to be added later.

Dice the onion as finely as possible. Remove the stem tip and slice in half through the stem to root axis. Slice finely from the top, perpendicular to the sliced stem face without cutting through the root end. Then slice into the stem face several times with the blade parallel to the board to complete a hatch pattern. Slice again from the top perpendicular to the previous slice to dice finely.

Peel garlic cloves and chop or grate to a fine paste.

Heat oil over medium heat in a frying pan.

Add the diced onion and stir over medium heat until tender and translucent.

Stir in the crushed garlic.

Stir in the cumin and toast gently until the aroma of toasted cumin and garlic is strong. Remove from heat and set aside until chickpeas are tender.

When the chickpeas are cooked through, add the onion and garlic base to the pot.

Crush the chickpeas with a potato masher or an immersion blender. Crush until you reach your desired consistency. I like to leave this stew a little chunky still, but feel free to puree if you prefer.

Add the juice of a lemon and stir. Adjust the seasoning. Does it need some salt and pepper, or some more lemon? Serve with yogurt or chili sauce, or a fried egg on top. Don't be afraid to get creative and liven up this very basic base.