Spicy Chickpea and Tomato Soup with Crispy Injera Topping

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in canned diced tomatoes (with their juice), drained and rinsed chickpeas, vegetable broth, harissa paste, smoked paprika, cumin, salt, and pepper.

Bring the soup to a simmer, then reduce heat and cook for 20 minutes, allowing the flavors to meld.

While the soup is simmering, prepare the crispy injera topping: Heat about 1/4 cup of oil in a skillet or frying pan over medium heat.

Add the injera squares or strips to the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Be careful not to burn them. Remove from the skillet and drain on paper towels.

Stir the lemon juice and chopped cilantro into the soup just before serving.

Ladle the soup into bowls and top with the crispy fried injera. Serve immediately. Add a dollop of plain yogurt on top of each bowl, if desired.