Leblebi Soup
Ingredients
- 2 tbs Olive Oil
- 1 medium finely diced Onion
- 250g Chickpeas
- 1.5L Vegetable Stock
- 1 tsp Cumin
- 5 cloves Garlic
- 1/2 tsp Salt
- 1 tsp Harissa Spice
- Pinch Pepper
- 1/2 Lime
Instructions
- Heat the oil in a large pot
- Add the onion and cook until translucent
-
Drain the soaked chickpeas and add them to the pot together with the vegetable stock
- Bring to the boil, then reduce the heat and cover
- Simmer for 30 minutes
-
In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar
- Add the garlic and salt and pound to a fine paste
-
Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes
-
Season to taste with salt, pepper and lemon juice and serve hot