Leblebi Soup

Method6 steps

1. 1

   Step 1: Before starting the soup, soak all the dry chickpeas (250 g) in plenty of water according to their package directions. When their soak is complete, peel and finely dice the medium onion (1 medium). Heat all the olive oil (2 tbsp) in a large pot and cook all the prepared onion until translucent, keeping the actual soaked chickpeas ready to drain.

   Uses 250 g dry chickpeas, soaked according to their package directions before cooking · Plenty of water for soaking dry chickpeas according to their package directions · 2 tbsp olive oil · 1 medium onion, finely diced in step 1

2. 2

   Step 2: Drain all the actual soaked chickpeas, discarding the soak water. Add the actual drained chickpeas and all the prepared vegetable stock (1½ litres) to the translucent onion pot. Bring to a boil, reduce the heat and cover.

   Uses All actual onion pot and all soaked chickpeas · 1½ litres prepared vegetable stock

3. 3

   Step 3: Simmer the actual chickpea soup covered for thirty minutes while preparing the toasted cumin-garlic paste.

   First covered chickpea soup simmer · 30 minUses All actual soup

4. 4

   Step 4: Peel all five garlic cloves. While the soup simmers, toast all the whole cumin seeds (1 tsp) in a small ungreased frying pan until fragrant, watching so they do not burn. Grind the actual toasted seeds in a mortar, add all the peeled garlic and the separate half-teaspoon paste salt (½ tsp), and pound into a fine cumin-garlic paste.

   Uses 1 tsp whole cumin seeds, dry-toasted and ground in step 4 · 5 garlic cloves, peeled in step 4 · ½ tsp salt for cumin-garlic paste

5. 5

   Step 5: Stir all the actual prepared cumin-garlic paste and the measured teaspoon harissa spice (1 tsp) into the actual soup. Simmer for about thirty minutes more, continuing as needed until every chickpea is tender.

   Second soup simmer; continue until chickpeas are tender · 30 minUses All actual partly cooked soup · All actual prepared paste · 1 tsp harissa spice

6. 6

   Step 6: Wash the half lime and squeeze its juice. Taste the actual tender chickpea soup, add the separate extra salt only if needed and finish with the pinch black pepper and actual lime juice to taste. Serve the finished soup hot, portioning as desired.

   Uses All actual cooked soup · Extra salt for final tasting, only as needed · 1 pinch black pepper for finishing · ½ lime, juice prepared in step 6