The Joy of Chickpea Soup

For so many people there is no book more beloved that The Joy of Cooking. Its unique style and depth has helped generations to cook.

But how do you update a classic that has sold millions upon millions of copies since the 1930’s to make it more approachable for today’s cook without losing its…joy (sorry, I had to)? Megan Scott and her husband iJohn Becker - original author Irma Rombauer’s great grandson - spent 9 years on the task. They tested, researched, went back through every edition and came up with original recipes to ensure that the classic tome would hold the same role for today’s cooks.

We had the duo over to chat about their updates, the legacy of Joy, and to make one of their new, easy recipes.

SPICY CHICKPEA SOUP
5 ½ cups; 3 to 4 servings

This is an extraordinarily easy and nourishing soup that gets much of its flavor from spicy harissa paste. If using store-bought harissa, keep in mind that the heat level can vary wildly. Sample a little bit of it and add to taste.

Heat in a soup pot or Dutch oven over medium heat:
2 tablespoons olive oil
When hot, add and cook, stirring, until softened, 6 to 8 minutes:
1 onion, chopped
Stir in and cook 1 minute more:
4 garlic cloves, thinly sliced
2 tablespoons Harissa, or store-bought harissa paste
1 teaspoon sweet paprika, plain or smoked
1 teaspoon ground cumin
¾ teaspoon salt (less if using salted stock)
(1/4 teaspoon red pepper flakes or ½ teaspoon Urfa, Aleppo, or Marash chile flakes)
Add:
4 cups vegetable or chicken stock or broth
One 15-ounce can chickpeas, drained and rinsed, or 1 ½ to 2 cups cooked chickpeas
Bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes. Stir in:
1 cup packed baby spinach
Simmer 2 minutes more. Place in each bowl:
2 tablespoons uncooked fine bulgur or couscous (6 to 8 tablespoons total)
Bring the soup to a rolling boil, then remove from the heat and ladle the soup over the bulgur or couscous and let sit 5 minutes before eating. If desired, garnish with:
(Chopped parsley or cilantro)