Hrayeh (Lemony Chickpea Soup)

Instructions

1. The night before, soak the chickpeas in cold water. Drain and rinse them the next day.
2. In a large saucepan, sauté the sliced onion in olive oil for 5 minutes, until translucent.
3. Add the crushed garlic, cumin and tomato paste, and let them fragrance for 1 minute, stirring.
4. Add the chickpeas and water, bring to a boil, then lower the heat and simmer for 40 minutes, until very tender.
5. Blend the soup with an immersion blender until smooth, adding a little water if needed.
6. Off the heat, stir in the lemon juice and half the chopped coriander, then adjust the seasoning.
7. Serve hot, topped with fresh coriander and a drizzle of olive oil, with toasted pita bread.