Chickpea and harissa soup (Lablabi) from The Milk Street Cookbook (2017-2021): The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show (page 49) by Christopher Kimball

  • capers
  • caraway seeds
  • ground cayenne pepper
  • cilantro
  • ground cumin
  • garlic
  • lemons
  • green olives
  • parsley
  • tomato paste
  • eggs
  • grapeseed oil
  • dried chickpeas
  • yellow onions
  • dried New Mexico chiles
  • cumin seeds
  • roasted red peppers
  • sun-dried tomatoes in oil
  • white balsamic vinegar
  • chicken stock
  • crusty white bread
  • EYB Comments

    Allow dried chickpeas to pre-soak for at least 12 hours. Can substitute neutral oil of your choice for grapeseed oil, and store-bought harissa sauce for the book's "Harissa" specified in this recipe.

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

    Allow dried chickpeas to pre-soak for at least 12 hours. Can substitute neutral oil of your choice for grapeseed oil, and store-bought harissa sauce for the book's "Harissa" specified in this recipe.

  • hbakke on May 13, 2021

    Great soup. The chickpeas really soaked up the cooking liquid. I loved all the toppings, especially the croutons. I would make this again.

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