Leblebi Soup

Ingredients

• 2 tbspolive oil
• 1onion, medium, finely diced
• 250 gchickpeas, dried; soaked overnight
• 1 1/2 lvegetable stock
• 1 tspcumin seeds, toasted then ground
• 5 clovegarlic
• 1/2 tspsalt, plus more to taste
• 1 tspharissa
• black pepper
• 1/2lime, juice only; or use lemon

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 to the pot with the vegetable stock. Bring to the boil, then reduce heat, cover, and simmer for 30 minutes.

3. 3

   Meanwhile, toast the cumin seeds in a small dry frying pan, then grind in a mortar. Add the garlic and salt and pound to a fine paste.

4. 4

   Add the cumin-garlic paste and harissa to the soup and simmer until the chickpeas are completely tender, about a further 30 minutes.

5. 5

   Season to taste with salt, pepper, and lime juice. Serve hot.