Leblebi Soup

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panWarm the oil in a large pot. Add the onion, then cook until translucent.
2. 2Tip into a colander and drain the soaked chickpeas and add them to the pot together with the vegetable stock. Turn up the heat until boils, then lower the heat and cover. Let it simmer for 30 minutes.
3. 3In 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.
4. 4Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
5. 5ServeSeason to taste with salt, pepper and lemon juice and serve hot while it's hot.