Leblebi Soup
Leblebi is Tunisia's answer to a bowl of pure warmth, built on chickpeas and bold spice. The soup's magic lies in its simplicity: chickpeas are cooked until nearly dissolved, thickening the broth naturally while releasing their starch and sweetness. Harissa provides the heat, but it's cumin that anchors everything, its earthiness preventing the soup from becoming one-note. This is peasant cooking at its most refined, where restraint and technique matter more than ingredient count.
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..
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