Heat the chili oil in a pan. Add the cumin and garlic cook till it browns.
Add the onions and cook till it becomes translucent.
Add the Harissa paste and the tomatoes. Cook for 5 -7 minutes on slow heat.
Add the chickpeas and slightly mash some chickpeas. Pour in the vegetable stock. Season the soup.
Once it comes to a boil switch off the gas. Garnish with chopped cilantro and lemon juice. Serve with focaccia or flat bread.
