Spicy chickpea and bulgar soup from Essential Ottolenghi: A Collection (page 98) by Yotam Ottolenghi

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

    See recipe for variations.

  • clkandel on May 17, 2020

    Very good. Served this with quinoa, since I was out of bulgar. Cooked the grain on the side, put it in the bowl, and topped with the soup.

  • ricki on August 29, 2019

    Quick to put together, and quite nice for a lunch. Almost a stew; less bulgar would suit me. I prefer it without dairy, but with chopped cilantro and mint to garnish and perhaps a squirt of lemon juice (I'll try preserved lemon someday). I used 2 tbsp of mild harissa and then added a tablespoon of a more spicy harissa.

  • Melanie on August 05, 2017

    Enjoyed the flavour of this - simple but not basic, and keeps well. Didn't make the feta accompaniment.

  • dinnermints on March 24, 2016

    With some changes, this soup (more like a stew) was very good. Given the previous reviewer's notes, I used 6 cups of broth (and 3 cups of chickpeas instead of 2.5), and used 1/3 cup minced preserved lemon (peel and flesh) instead of the teaspoon of salt. I used some very flavorful bean pot liquor for the broth, which I'm sure helped, and also added more harissa directly to my bowl of soup to taste. I made the creamed feta paste too, and substituting low fat Greek yogurt for the creme fraiche worked out just dandy. With all of these changes, both my husband and I loved it.

  • Laura on March 13, 2015

    Pg. 86. I found this to be quite disappointing. The amount of bulgar called for was way too much as it absorbed most of the broth and the dish became more a 'chickpea and bulgar side dish' than a soup. It was quite spicy on its own from the harissa, but once I added the creamed feta paste the spice level fell to almost nothing. The feta paste was very tasty on its own and made a good spread on toast. I won't be making the soup again, but I would make the paste.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.