Step 1 of 5
Leblebi Soup
Heat the oil in a large pot. Add the onion and cook until translucent.
Step 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.
Step 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.
Step 4
Add the cumin-garlic paste and harissa to the soup and simmer until the chickpeas are completely tender, about a further 30 minutes.
Step 5
Season to taste with salt, pepper, and lime juice. Serve hot.
