Chickpea and spinach harira from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 174) by Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Dried chickpeas soak 10 to 12 hours at room temperature or 24 hours in the refrigerator. Can substitute orzo pasta or vermicelli pasta for pastina pasta, and parsley for cilantro.

  • lholtzman on February 10, 2024

    I made this again last night and used no salt added diced tomatoes and low sodium vegetable broth. I also used Diamond Kosher salt. This greatly reduced the saltiness of the recipe and I ended up using the full amount of salt indicated in the recipe.

  • Delfina69 on January 21, 2024

    One of the best soups I ever made. I halved the broth and tomatoes (used Mutti chopped tomatoes) and the lemon and left out the cilantro at the end (personal taste). Used orzo as a pasta and a package of baby spinach. The depth of flavour of this soup is incredible.

  • lholtzman on October 29, 2020

    Definitely agree with mlipps on the salt. I loved the soup, but way too salty. I did use store bought vegetable stock, but still. I would start at 1/2 tbsp salt and add more if necessary. I used Diamond Kosher salt.

  • VineTomato on June 07, 2020

    We loved this and declared it our new 'go-to' harira recipe. Making your own honey harissa, another recipe in this book, really elevates the dish. Unfortunately we found it didn't freeze brilliantly as left overs.

  • mlipps on January 28, 2020

    This is one of the best soups I've ever made, but use caution with the salt amount recommended if using store bought. I used homemade chicken stock w/no prior salt added & I thought the soup was right on the border of oversalted. However, the flavors are exceptional. I really enjoyed eating it with a bit of super creamy Israeli feta crumbled on top.

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