Leblebi Soup

Method

1. 1

   Heat the oil in a large pot. Add the onion and cook until translucent.

2. 2

   Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes.

3. 3

   In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste.

4. 4

   Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.

5. 5

   Season to taste with salt, pepper and lemon juice and serve hot.