Step 1 of 6
Leblebi Soup
Warm the olive oil in a large pot and cook the onion until it turns translucent and sweet, without letting it brown.
Step 2
Drain the soaked chickpeas, add them to the pot with the vegetable stock and bring it to the boil. Lower the heat, cover the pot and leave it at a simmer for 30 minutes.
Step 3
While that goes, toast the cumin seeds in a small dry pan until they smell nutty, then grind them in a mortar.
Step 4
Add the garlic and the salt to the ground cumin and pound the lot into a smooth paste.
Step 5
Stir the paste and the harissa into the soup and keep it simmering for another 30 minutes or so, until the chickpeas have gone completely soft.
Step 6
Season with salt, black pepper and the lime juice, and serve it hot.
