tunisian chickpea soup

This dish is simple in a way that is sort of insane. It's a total one-person, one-pot pantry soup. I adapted it from Nick Kindelsperger, who adapted it from The Well-Seasoned Cook, who adapted it from Global Gourmet (who, by the way, claims it to be a breakfast soup.) The laptop was dying so I didn't do the research then. But apparently in cooking parlance, "adapted" is a polite way of saying, "ripped off." I didn't like how Nick used red pepper paste-- to me, harissa is one of those desert island spices that I could not live without, and using red pepper paste seems like ripping the heart out of the recipe.

14 oz. (one can, or equivalent) chickpeas
1 1/2 T. olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups chicken stock
1 1/2 tsp. ground cumin
1 tsp. harissa
salt to taste

In a large saucepot over medium heat, heat the olive oil over medium heat. Throw the onion in and cook until translucent. Add the garlic and fry for 2-3 minutes. Then, add everything else. I know, right? Bring it to a boil, lower the heat and simmer for half an hour.

The recipe(s) also suggest a number of garnishes one may use. We used sour cream and cilantro and it was great.