Leblebi Soup

Instructions

1- Heat the oil in a large pot.

2- Add the onion and cook until translucent.

3- Drain the soaked chickpeas and add them to the pot together with the vegetable stock.

4- Bring to the boil, then reduce the heat and cover.

5- Simmer for 30 minutes.

6- In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar.

7- Add the garlic and salt and pound to a fine paste.

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

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