Leblebi Soup

• Olive Oil2 tbs
• Onion1 medium finely diced
• Chickpeas8¾ oz
• Vegetable Stock6¼ cups
• Cumin1 tsp
• Garlic5 cloves
• Salt1/2 tsp
• Harissa Spice1 tsp
• PepperPinch
• Lime1/2

Instructions

1. 1

   Heat the oil in a large pot.

2. 2

   Add the onion and cook until translucent.

3. 3

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

4. 4

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

5. 5

   Simmer for 30 minutes.

6. 6

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

7. 7

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

8. 8

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

9. 9

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