Chickpea and harissa soup (Lablabi) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 349) by Christopher Kimball

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Notes about this recipe

  • kathryn_5d4ymb on April 05, 2026

    The best soup … I’ve made it several times!

  • meggan on April 01, 2025

    Ok but not a favorite. Kind of flat.

  • Apepin on October 28, 2024

    This is absolutely delicious.

  • et12 on February 26, 2023

    This was an excellent dish. When first tasting out of the pot and seasoning, I was worried it was going to be rather one dimensional. But as other have noted, the addition of olives at the end really elevates the dish. The only thing I would do differently is add the croutons at the end right before serving so that they don’t become too soggy. I used smoked tomato purée which worked really well.

  • LifeofPie on December 31, 2022

    I cooked a whole bag of chickpeas in my instant pot the night before and made this in the morning using the entire pot. The harissa that I used is NY Shuk available online and highly recommend. Don't be tempted to leave anything out, especially the green olives. All the flavors blend together beautifully.

  • clkandel on December 23, 2020

    This is delicious. I made this in the Instant Pot. Sauteed ingredients as recipe does, then used 1 lb. dried chickpeas in place of canned. Same amount of liquid, minus the chickpea canned juice. Cooked for 50 minutes, high pressure, natural release

  • Skamper on December 07, 2019

    This is delicious. The first time I made a half batch (4 light servings), and the two of us ate almost all of it. The next time I made a full batch and adapted it for my instant pot and it came out really well. I originally got this recipe from 177milkstreet.com and it is slightly different than the book version, calling for dried chickpeas. I sautéed the aromatics, spices, and tomato paste, then added the broth (only 6.5 cups as I wanted more of a stew than a soup) and cooked at high pressure for 20 minutes. 15 minutes natural release, then I released all the pressure. The website version also calls for garnishing with 1 tbsp. drained capers and flat-leaf parsley in addition to the cilantro and olives, and I highly recommend this. Any type of bread is good for the croutons.

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