Leblebi Soup

1. Heat the oil in a large pot, add the onion, and cook until translucent.
2. Drain the soaked chickpeas and tip them in with the vegetable stock. Bring to the boil, then turn the heat down, cover, and simmer for 30 minutes.
3. While that cooks, toast the cumin in a small dry frying pan, then grind it in a mortar. Add the garlic and salt and pound to a smooth paste.
4. Stir the paste and the harissa into the soup and keep simmering until the chickpeas are tender, around 30 minutes.
5. Taste and adjust with salt, pepper and lemon juice, then serve hot.

Tips from the ZestyPlate Kitchen

• Soak dried chickpeas overnight and simmer them right through to soft, as a firm chickpea spoils the texture.
• Toast the cumin in a dry pan and grind it yourself; the difference in aroma is well worth the extra minute.
• Add the harissa a little at a time so you land on a heat level that suits you.
• A squeeze of lemon right at the end lifts the whole pot and stops it tasting heavy.