Leblebi Soup

Steps

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 with the vegetable stock; bring to a boil, reduce heat, cover and simmer for 30 minutes.

3. 3

   Toast the cumin in a small ungreased frying pan, grind to powder, then mix with garlic and salt to form a 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 lime juice; serve hot.