Leblebi Soup

Begin by warming the olive oil in a large, sturdy pot over medium heat. Add the finely diced onion and gently cook, stirring occasionally, until it becomes translucent and soft, releasing its natural sweetness. Drain the soaked chickpeas thoroughly and add them to the pot. Pour in the vegetable stock, bringing the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and let the chickpeas simmer for about 30 minutes, allowing them to absorb the savory broth and soften. While the soup simmers, toast the cumin seeds in a small, dry frying pan over medium heat until fragrant and slightly darker — this releases their essential oils and deepens their flavor. Transfer the toasted cumin to a mortar and pestle and grind to a fine powder. Add the garlic cloves and salt to the ground cumin and continue pounding until a smooth, fragrant paste forms. Stir this paste and the harissa spice into the soup. Continue to simmer gently for another 30 minutes, or until the chickpeas become tender and the flavors meld beautifully. Taste the soup and adjust with additional salt, pepper, and a squeeze of fresh lime juice to brighten the flavors. Serve the soup hot for the best experience, perhaps with a side of crusty bread or a sprinkle of fresh herbs for extra freshness. TIP: Ensure the chickpeas are well soaked overnight to achieve a creamy, tender texture without a long cooking time. Toasting your cumin just before use really lifts the soup's aroma — don’t rush this step!