Soak the dry chickpeas in cold water overnight. The second day, drain, rinse, and set aside.

Make the soup. Add six cups of water to a heavy bottom large pan, add the bouillon and stir until the bouillon is totally dissolved. Toss in the crushed garlic, grated tomatoes, cumin, black pepper. Bring the broth to a gentle simmer for five minutes. Add the chickpeas and let the soup simmer further until the chickpeas are almost cooked through. Toss in the tomato paste, and stir to dilute it in the broth. Add the lemon, the salt and adjust the seasoning. When the chickpeas are cooked through, turn off the heat.

Serve the Halabesa hot in tall glasses with extra wedges of lemon or lime and dry pepper flakes or tabasco sauce.