This hearty soup, made from the kinds of basic grains and legumes every Tunisian housewife has in her larder, is remarkably easy to put together. The seasonings, added at the end of the cooking time, give the soup depth.
In a large, heavy saucepan, combine the chickpeas, bulgur, favas, water and 1 cup of olive oil and bring to a boil. Simmer over low heat, stirring occasionally, until the chickpeas and fava beans are completely broken down, about 4 hours. Stir in the tomato paste, harissa, tabil, paprika and garlic and simmer for 5 minutes longer. Season with salt and serve, passing extra olive oil at the table.