Jary (Algerian Vegetable Soup)

Heat oil in a large saucepan. Saute onion until tender, about 5 minutes, then stir in garlic, paprika, and cayenne. Cook, stirring, for a minute or two, then stir in the tomato puree and stock.

Bring to a simmer, then stir in salt and bulgur. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally, until the bulgur is tender.

Puree the soup, solids first, then add parsley, cilantro, and mint, and puree until the soup is almost smooth.

Return the soup to the pan. Stir in the chickpeas and let heat through. Ladle into bowls and spoon in the lemon juice and salt to taste.