Garbanzo breakfast soup from Tartine Box Set by Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 25, 2011

    Charmoula: 2 shallots finely chopped, zest and juice of 2 lemons, 2 garlic cloves finely chopped, 1 c ea mint and cilantro chopped finely, 1 T coriander seeds toasted and crushed, 3 T cumin seeds toasted and crushed, 1T sweet paprika, 3 serrano chiles finely chopped, 1/2 c olive oil. pulse all to make a rough paste.

  • mseers on October 25, 2011

    harissa: 1 gypsy pepper, 4 dried chiles, 1 T cumin seeds, 1 t ea fennel seeds and coriander seeds, 8 garlic cloves chopped, 1/4 t salt, 1/2 c olive oil. roast gypsy pepper, peel. toast dried chiles then spices, pound to fine. add pepper, garlic, salt, pound to a thick paste, heat olive oil until it starts to smoke, add paste off heat. cool in the skillet.

  • mseers on October 25, 2011

    chickpeas: 2 lb fresh chickpeas or 1 lb dried, if using dried: 1 t cumin , 1 onion roughly chopped, 2 t salt. if using fresh, simply blanch 2 min and drain. if using dried, simmer in 2 qts water with cumin, onion and salt, boil, simmer 2-3 hours. doesn't say to soak.

  • mseers on October 25, 2011

    6 c rich chicken stock, cooked chickpeas, harissa, charmoula, croutons, 1/2 to 3/4 lb tuna confit at 233 or canned tuna, 1/2 t salt, 4-6 eggs, 3 T cumin toasted and ground for garnish. heat stock on med-high. divide chickpeas, croutons, charmoula and tuna among bowls. poach eggs in salted water. ladle stock into bowls, top with harissa and cumin.

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