Lablabi (Tunisian Chickpea Soup)

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1. 1Step 1: Place chickpeas in a Dutch oven and add 8 cups of water. Bring to a boil, partially cover, and reduce heat to a simmer. Cook until chickpeas are tender, 60-90 minutes.
2. 2Step 2: Meanwhile, heat medium skillet over medium heat. Add oil and tilt pan to evenly coat with oil. Add onion and cumin and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and 1 teaspoon of salt, reduce heat to low, and cook for another 10 minutes, stirring occasionally. Cover pan and cook for 10 more minutes, until onions are slightly blackened.
3. 3Step 3: Add the prepared onions to the cooked chickpeas. Add the lemon juice to the skillet used to cook the onions and stir, scraping the sides and bottom of the skillet to remove any cooked-on bits (deglazing). Add the lemon juice mixture to the chickpeas.
4. 4Step 4: Add 1 1/2 teaspoons of salt and black pepper to taste to the chickpeas. Cover and simmer for 10 minutes.
5. 5Step 5: Serve soup garnished with fresh parsley and crushed red pepper.