Drain the soaked chickpeas, transfer to a pot with fresh water and 1 tsp cumin, and boil until soft (about 60 mins).

In a large bowl, mix minced garlic, diced tomatoes, chopped chilies, harissa, ground cumin, chopped coriander, and salt.

Ladle hot boiled chickpeas along with some warm broth directly into the seasoning mixture and mix gently.

Drizzle generously with extra virgin olive oil and fresh lemon juice. Serve hot with warm bread.