A Bowl of Sunshine: My Family's Leblebi Soup

There are some dishes that feel like a warm hug from the inside out. For me, that dish has always been Leblebi soup. It’s a humble, hearty chickpea stew that’s been a staple in my family for as long as I can remember. It’s not fancy or complicated, but it’s packed with so much warmth and flavor. I think the best part about it is how the whole house fills with the most incredible aroma while it simmers away on the stove. It’s the smell of home.

What You'll Need

This recipe is wonderfully simple and relies on building layers of flavor. The magic, I find, is in toasting and grinding your own cumin. It makes a world of difference.

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 ½ cups dried chickpeas, soaked overnight
• 6 cups vegetable stock
• 2 teaspoons cumin seeds
• 3-4 cloves of garlic
• 1 teaspoon salt, plus more to taste
• 1-2 teaspoons harissa paste (adjust to your heat preference!)
• Freshly ground black pepper
• Juice of half a lemon

Putting It All Together

Don't be daunted by the simmering time; most of it is hands-off, leaving you to enjoy that wonderful smell.

• Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring now and then, until it turns soft and translucent. This sweet, simple start is the foundation of the soup.
• Drain your soaked chickpeas and add them to the pot, along with the vegetable stock. Bring it all to a lively boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes.
• Meanwhile, place the cumin seeds in a small, dry frying pan over medium heat. Toast them for a minute or two until they become fragrant—be careful not to burn them! Grind the toasted seeds in a mortar. Add the garlic cloves and a teaspoon of salt, and pound everything into a fine, aromatic paste.
• Add this flavorful paste and the harissa to the soup. Give it a good stir, cover it again, and let it continue to simmer until the chickpeas are perfectly tender, about another 30 minutes.

The Final Touch

Once the chickpeas are soft and the broth has thickened slightly, it's time for the best part: seasoning. Turn off the heat and stir in a big squeeze of fresh lemon juice. Taste it and season with more salt and a good crack of black pepper until it’s just right for you.

Ladle the steaming soup into bowls and serve it immediately. It’s perfect with a chunk of crusty bread for dipping. This is more than just a recipe; it