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The Milk Street Cookbook

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In Tunisia, soup is rich and bright

Chickpea and Harissa Soup (Lablabi)

1 hour

Chickpea and Harissa Soup (Lablabi)

For our version of this brothy-bready chickpea soup, we used garlic, tomato paste and toasted cumin to bolster the broth's flavor. And instead of using stale bread—as is common in Tunisia—we got better texture by toasting chunks of crusty bread in olive oil to make croutons. Toasted ground cumin is used in the soup as well as on it; to be efficient, toast it all at once. In a small, dry skillet over medium, toast 5 tablespoons ground cumin, stirring constantly, until fragrant, about 1 minute, then transfer to a small bowl. To make soft-cooked eggs for serving, bring 2 cups water to a simmer in a large saucepan fitted with a steamer basket. Add the desired number of eggs, cover and steam over medium for 7 minutes. Immediately transfer the eggs to ice water to stop the cooking,

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NOVEMBER 2019
CHRISTOPHER KIMBALL BY REGAL WARE 12" SKILLET AND 8-QUART STOCKPOT

This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

$528.98 VALUE

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