Tunisian soup with chickpeas, bread, and harissa (Lablabi) from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 105) by Joe Yonan

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Notes about this recipe

  • Stephenn31 on May 30, 2024

    Definitely not enough liquid, and I had cooked mine in the instant pot so there wasn't evaporation. I halved the amount of chickpeas/water, but used the same amount of the other spices so it was nicely spiced.

  • intrepidfox on July 23, 2022

    Very meh. I didn't make the roasted chickpeas because I didn't have time so maybe that would have made the soup more enjoyable. As it was, it was kinda bland and just tasted like it was missing something. I did like the crispy bread pieces in the soup though, might save that idea for a different soup.

  • Lepa on February 18, 2020

    This wasn't as good as I had hoped. It seemed a bit too dry; more liquid would have been welcome (maybe that's my fault). Two tablespoons of cumin are listed in the recipe but the instructions only mention one tablespoon. Maybe that would have made a difference? Not bad but also not a repeat.

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