Leblebi Soup

Add the onion to the pot and sauté until translucent and soft.

Ingredients

1 piece of Onion

Equipment

Spatula

Add the drained chickpeas and vegetable stock to the pot, bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

Ingredients

15 mL of Vegetable Oil

950 mL of Vegetable Stock

475 mL of Chickpeas

Equipment

Stock Pot

While the soup simmers, toast the cumin seeds in a small frying pan until fragrant, then transfer to a mortar and pestle.

Ingredients

5 mL of Cumin Seeds

Equipment

Frying Pan

Mortar And Pestle

Add the garlic cloves and salt to the mortar and grind everything into a fine, aromatic paste.

Ingredients

3 cloves of Garlic Cloves

2½ mL of Salt

Equipment

Mortar And Pestle

Stir the prepared garlic-cumin paste and harissa into the soup, continuing to simmer until the chickpeas are perfectly tender.

Ingredients

240 mL of Chickpeas

30 mL of Cumin Seeds

2 cloves of Garlic Cloves

15 mL of Harissa

Equipment

Stock Pot

Season the soup to taste with additional salt, black pepper, and fresh lemon juice before serving hot.

Ingredients

2½ mL of Salt

2½ mL of Black Pepper

15 mL of Lemon Juice

Equipment

Ladle