Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned chickpeas, drained
- 1000 mlWater
- 4 cloveGarlic, minced
- 2 tspGround cumin
- ¾ tspFine salt
- 1 tbspVegan harissa paste
- 3 tbspOlive oil, divided
- 200 gDay-old unseeded dairy-free wheat bread, cubed
- 3 tbspLemon juice
- 10 gParsley, chopped
Make it
- Put the chickpeas, water, garlic, cumin, salt and harissa in a saucepan. Bring to a boil, then simmer gently for 15 minutes.
- Meanwhile, toss the bread with 1 tablespoon of the oil in a large skillet. Toast over medium heat for 6–8 minutes, turning until the edges are crisp.
- Mash about one quarter of the chickpeas against the side of the soup pot to thicken the broth. Stir in the lemon juice and remaining 2 tablespoons of oil, then simmer for 2 minutes.
- Divide the bread among four bowls. Ladle over the hot chickpeas and broth, scatter with parsley and serve while some bread edges still retain their crunch.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.