Instruction

• 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