Hawaij onion and chickpea soup with cheesy toast from Ottolenghi Test Kitchen: Shelf Love (page 16) by Yotam Ottolenghi and Noor Murad

  • coriander leaves
  • whole cloves
  • coriander seeds
  • fenugreek seeds
  • onions
  • tomato purée
  • turmeric
  • vegetable stock
  • cumin seeds
  • sourdough bread
  • cardamom pods
  • canned chickpeas
  • unsalted butter
  • mature cheddar cheese
  • EYB Comments

    Can substitute chicken stock for vegetable stock; canned cannellini beans, black-eyed peas, or kidney beans for canned chickpeas.

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

    Can substitute chicken stock for vegetable stock; canned cannellini beans, black-eyed peas, or kidney beans for canned chickpeas.

  • EmilyR on November 02, 2021

    I never would have thought of making a French onion soup with Yemeni spices, but it works! The toast feels pretty essential, so don't skip it!

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