Leblebi (North African chickpea soup)

Ingredients

• 500 g dried chickpeas
• 5000 ml water for soaking
• 3 tablespoons and 2 teaspoons salt
• 2500 ml water for cooking the chickpeas
• 4 tablespoons olive oil
• 1 large onion (200 g)
• 2 teaspoons cumin seeds
• 1 teaspoon paprika
• 1/4 teaspoon chili flakes
• 15 g fresh parsley or cilantro
• 2 garlic cloves
• 180 g chopped tomatoes in tomato sauce
• 1500 ml cooking water for the soup
• 250 ml hot water for topping up
• 1/2 teaspoon ground black pepper
• 6 teaspoons harissa
• 6 pieces of naan

Preparation

1. Dissolve 3 tablespoons of salt in 5000 ml of water. Add the chickpeas and leave to soak for 8 hours, overnight. 2. Drain the chickpeas and rinse them under cold running water. Put them in a pot with 2500 ml of water and 1 teaspoon of salt, with the water about 4 cm above the chickpeas. Bring to a boil, then simmer for 45 minutes, until the chickpeas are tender. 3. Leave the chickpeas to cool for an hour in the water they cooked in. 4. In a large pot, heat the olive oil over high heat. Add the onion and 1/2 teaspoon of salt, then turn the heat to low, cover the pot and cook for 15 minutes, stirring often. The onion should be soft, not browned. 5. Add the cumin seeds, paprika, chili flakes, parsley or cilantro, and garlic. Stir for a minute, then add the chopped tomatoes in tomato sauce and cook for another 3 minutes, stirring from time to time. 6. Add 6 cups of cooked chickpeas and 1500 ml of the cooking water, enough to come about 3 cm above the chickpeas. If there isn’t enough, add up to 250 ml of hot water. Bring to a boil, then simmer for 20 minutes. 7. Blend some of the soup with an immersion blender, leaving some chickpeas whole. Taste and add 1/2 teaspoon of salt and 1/2 teaspoon of pepper, if needed. Serve with harissa and naan.