1/2 cup bulgur
6 cups bouillon
2 16-ounce cans chick peas
2 teaspoons oregano
1/4 teaspoon harissa, or hot pepper sauce to taste
1 10-ounce bag baby spinach leaves
Lemon slices or wedges for garnish
Bring the bulgur and bouillon to a boil. Add the chickpeas, oregano and harissa sauce. Return to boiling, reduce the heat and simmer until the bulgur is soft, 5-10 minutes. Puree with a hand blender to make a partly smooth, partly lumpy soup. Stir in the spinach leaves and serve with lemon wedges.