Chickpea and Harissa Soup (Lablabi)

Chickpea and Harissa Soup (Lablabi)

Makes: 8 servings

Total time: 45 minutes

5 tablespoons extra-virgin olive oil, divided, plus more to serve

1 large yellow onion, chopped

Kosher salt and ground black pepper

6 medium garlic cloves, minced

2 tablespoons tomato paste

3 tablespoons ground cumin, toasted, divided

6 tablespoons harissa, plus more to serve

Two 15 ½-ounce cans chickpeas, 1/3 cup liquid reserved, drained

2 quarts low-sodium chicken broth

8 ounces crusty white bread, sliced 1/2-inch thick and torn into bite-size pieces

2 tablespoons lemon juice, plus lemon wedges, to serve

1/2 cup chopped fresh cilantro

Chopped pitted green olives, to serve

1. In a large Dutch oven over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until lightly golden, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it browns, about 2 minutes.

2. Stir in 2 tablespoons of the cumin and the harissa and cook until fragrant, about 1 minute. Add the chickpeas, the reserved liquid and the broth. Stir to combine, then bring to a boil over high. Reduce to medium and simmer, uncovered, until the flavors have melded, about 30 minutes.

3. Meanwhile, in a 12-inch nonstick skillet over medium, combine the bread, the remaining 3 tablespoons oil and 1 1/2 teaspoon salt. Cook, stirring occasionally, until the bread is crisp and light golden brown, 4 to 6 minutes. Remove from the heat and let the croutons cool in the pan, then transfer to a bowl.

4. When the soup is ready, stir in the lemon juice. Taste and season with salt and pepper. Place 2 to 3 tablespoons croutons in each serving bowl. Ladle the soup around them, then drizzle with oil. Garnish to taste with some of the remaining cumin, additional harissa, chopped cilantro and olives.