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Chickpea and Harissa Soup (Lablabi)

Lablabi is a traditional North African breakfast stew made with puréed chickpeas and tomatoes, with swirls of Harissa. It’s super satisfying on its own, but loves to be garnished with a jammy egg, a dollop of Greek yogurt or some chopped, preserved lemon.

Chef’s Tip: Don’t worry too much about getting the consistency "right" here. You can blend as much or as little as you like, and make it as thick or as thin as you want. Our suggestion though: Keep it balanced by making sure to add a bit more salt and Harissa when (or if!) you add extra water.

Ingredients

  • Olive oil

  • 2 large yellow onions, chopped

  • Salt

  • 1 bunch of fresh cilantro, stems and leaves, chopped

  • Haven’s Kitchen Zippy Chili Harissa

  • 1 (14.5) can crushed tomatoes

  • 3 (15oz) cans of chickpeas, drained and rinsed

  • 1 6 minute egg

  • 1 lemon

Steps

Step 1

Heat a large pot or large Dutch oven over high heat. Add a glug of oil, then the onions, and a pinch of salt. Stir, turn the heat to low, and cover the pot. Stir occasionally, and cook until the onions are completely tender and translucent, about 5 minutes

Step 2

Add 3/4 of the cilantro and about ¼ pouch of Harissa. Cook for about 1 minute to wilt the cilantro, then add the tomatoes and cook for a couple of minutes more, stirring occasionally, until the tomatoes are simmering. Add the chickpeas and about 6 cups of water. Bring to a boil

Step 3

Once the pot is boiling, add a hefty pinch of salt and lower the heat to simmer. Cook for 5 minutes. Either using a hand blender or carefully ladling into a blender, purée half of the soup. Add a bit more Harissa, a little bit at a time, to reach creamy consistency, but not totally pureed. Salt to taste and serve garnished with the egg, the rest of the chopped cilantro and lemon zest

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Herby Chimichurri and Golden Turmeric sauce.

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