Chickpea and harissa soup (Lablabi) from The Milk Street Cookbook (2017-2026): The Definitive Guide to the New Home Cooking, with Every Recipe from the TV Show (page 49) by Christopher Kimball

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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.

  • MariaSwe on February 17, 2022

    I made a stupid mistake and simmered the pot covered so I had way too much liquid at the end. I even thought when I added the broth that it seemed a lot but still didn't think to check the recipe. My store bought harissa had a bit too much heat as well. Other than that the flavour was nice. I don't think I will repeat though.

  • 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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