Here's the recipe. I also used a lime instead of a lemon because I like limes better.
It's called "Shortcut" because I used canned chickpeas and store-bought croutons.
1 onion, chopped finely
2 shallots, chopped finely
6 cloves of garlic, minced
6 tablespoons of harissa
2 tablespoons of tomato paste
2 tablespoons of ground cumin
3 quarts of chicken stock
2 cans of chickpeas, drained and rinsed
Croutons, homemade or store-bought
Wedge of lime
Small handful of cilantro, chopped
Small handful of flat leaf parsley, chopped
Hard-boiled eggs, halved or quartered
Chopped green olives
Capers to suit
Coat a Dutch oven/soup pot with olive oil, heat the oven to medium, and sweat down the onions and shallots. Once they are soft, dump in the garlic and cook it for less than a minute. Put in the tomato paste and cook for approximately five minutes. Add in the harissa and cumin and cook for a few minutes.
Add the chicken stock and heat to boiling. Reduce heat and simmer for 10-15 minutes. Add the chickpeas and simmer for 5-10 minutes.
When serving, put the croutons in the bottom of the bowl, ladle the soup over the bread, and top with a couple of hard-boiled eggs. Sprinkle capers, olives, cilantro, and parsley atop the soup and then squeeze the lime on top of the soup.