Cooking time

• Soak the chickpeas in very plenty of cold water at least 12 hours in advance.
• Finely chop the onions and the garlic as well and fry them in olive oil for 10 minutes until brown and soft.
  Then add the miso, stir well. And the bay leaves.
  Then add rinsed chickpeas and water.
  The chickpeas should be up to 3 cm under water.
  Bring the water to a boil and let it simmer for about 45 minutes.
  Skim off the foam on top of the soup every now and then.
• Cut the pita into very small cubes and fry them in the olive oil until soft and crispy. Finally, add half of the sumac and the ground coriander seeds and stir well. Then drain on a piece of kitchen paper.
• Prepare the pearl couscous according to the preparation method on the package and then rinse with cold water. Set aside.
• When the chickpeas are cooked, spoon half of the soup into another bowl. Then puree the soup in the pan until creamy with the hand blender. If it is still too coarse, you can add some of the liquid you have in the other bowl to the pan. When it’s creamy enough in the pan, you can add the soup from the bowl back to the pan.
  Stir well and then add the juice of the lemon. A little at a time, and in the meantime taste whether it is already good or not.
  Then add the yogurt and stir well. Let it simmer gently for a while.
• Spoon a tablespoon of pearl couscous into the bowls. Spoon the soup over it. Garnish with the croutons, a little sumac and a little finely chopped flat-leaf parsley.