Tashreeb

Ingredients:

1/2 teaspoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 roma tomatoes, diced
1/2 teaspoon black pepper
1/2 teaspoon sumac
1/2 teaspoon allspice
a pinch of clove
a pinch of cardamom
a pinch of cinnamon
4 cups vegetable stock
2 dried lemons, pierced
1/3 cup chickpeas
1/3 cup broad beans
3 tablespoons parsley, chopped
salt, to taste
flatbread, torn into bite sized pieces (preferably dried out overnight)
lemon wedges

Cook the onion in the oil until softened. Add the garlic and tomatoes and bring to simmer. Add the spices and stir until aromatic, then pour the stock in as well as the dried lemons. Simmer the stock for about 20 minutes and add the chickpeas, broad beans, and half the parsley. Return to simmer and season with the salt.

To serve, place bread pieces into bowl and ladle the soup over. Garnish with the remaining parsley and lemon.