This chickpea harissa bread soup is a variation of lablabi, a Tunisian chickpea stew. The traditional stew has a thin broth with chickpeas served over toasted bread. This version is also served over toasted bread, but the broth is thick and creamy.
The Italians also have a version of bread soup, usually made with stale bread and tomatoes. Italian bread soup has you add the bread to the pot at the end of cooking. I prefer this version of bread soup where the bread is toasted and added to the bowls. It maintains more texture, kind-of like a crouton. Continue reading
