marinated chickpea soup with croutons


  • about 10 ounces marinated chickpeas (I used Trader Joe’s chickpeas with cumin and parsley)
  • 3 cups vegetable stock (homemade is best)
  • Harissa
  • about 3 1″-thick slices day-old country or whole wheat bread, torn into 1 1/2-inch chunks
  • 1 Tablespoon olive oil
  • Capers
  • 2 eggs
  • optional, for topping: Fresh cilantro or parsley leaves


  1. Make the croutons. Preheat the oven to 400F. Toss the torn bread with the olive oil and a pinch of salt. Spread evenly on a baking sheet and bake until golden brown and crisp, about 15-20 minutes. Midway through the baking time, redistribute the croutons if they are coloring unevenly.
  2. Meanwhile, heat the stock and keep warm.
  3. Divide the croutons and chickpeas between two bowls, and top with a spoonful of Harissa. Add a spoonful of capers, too.
  4. Right before serving, poach the eggs in lightly simmering salted water. Poaching typically takes less than 2 minutes.
  5. Ladle the hot stock in to each bowl, and top with a poached egg. Garnish with herbs, if desired, and serve immediately.

serves 2.

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