Ottolenghi Test Kitchen’s Hawaij Onion and Chickpea Soup with Cheesy Toast
A spin on the classic French onion soup, this Hawaij onion and chickpea soup with cheesy toast is comfort food at its finest.
From the book
Ottolenghi Test Kitchen: Shelf Love
A collaborative effort from the Ottolenghi Test Kitchen team
Designed to help you make the most of your pantry, fridge, and freezer
With recipes ranging from one-pot feasts to sumptuous bakes
Introduction
This is based on French onion soup. Similar to the classic, a large quantity of onions is cooked low and slow (use a food processor or mandolin to help you slice them), but everything else from that point on is a deviation. Hawaij is a Yemeni spice blend which complements the sweet onions, adding complexity and warmth, and the chickpeas add bulk, making this a meal in a bowl. The cheesy toast is optional but . . . it is melty cheese on crunchy toast after all, and we really think you should make it.
Ingredients
| 50g | unsalted butter |
| 2 tbsp | olive oil |
| 1.2kg (about 7-8) | onions, halved and thinly sliced |
| 250g | tomato passata |
| 30g | fresh coriander, roughly chopped |
| 1 tin (400g) of | chickpeas, drained (240g) |
| 1.5l | chicken or vegetable stock |
| salt and black pepper | |
| For the spice mix: | |
|---|---|
| 1 tbsp | coriander seeds |
| 2 tsp | cumin seeds |
| 2 | whole cloves |
| 8 | cardamom pods, shells discarded and seeds reserved |
| ½ tsp | fenugreek seeds |
| ½ tsp | ground turmeric |
| For the cheesy toast (optional): | |
| 220g | mature cheddar, roughly grated |
| 10g | fresh coriander, roughly chopped |
| 1 large | garlic clove, crushed |
| 6 slices (350g) | sourdough, cut about 2cm thick |
| 15g | unsalted butter, softened at room temperature |
| 1 tbsp | Dijon mustard |
Method
Put the butter and oil into a large cast-iron saucepan on a medium-high heat. Once hot, stir in the onions, then turn the heat down to medium and cook, gently, for 1 hour, stirring only every 10 minutes or so. You want the onions to completely soften and turn golden.
Meanwhile, make the spice mix. Put the coriander and cumin seeds, cloves, cardamom and fenugreek into a small frying pan and place it on a medium-high heat. Toast for 5 minutes, then blitz in a spice grinder to a smooth powder (or use a pestle and mortar). Stir in the turmeric and set aside.
When the onions are ready, turn the heat to medium-high. Add the spice mix, passata and fresh coriander and cook for 5 minutes, stirring occasionally. Add the chickpeas, stock, 1¾ teaspoons of salt and a very generous amount of black pepper and bring to the boil. Turn the heat to medium and simmer, stirring occasionally, for 30 minutes.
For the cheesy toast, preheat the oven to its highest grill setting. In a small bowl combine the cheese with the fresh coriander, garlic and a good grind of pepper.
When the soup is almost ready, place the bread on a parchment-lined baking tray. Grill for 1 minute, then remove from the oven and flip over. Brush the untoasted side with the softened butter, then the Dijon mustard. Top with the cheese mixture and grill for 3–4 minutes, until golden and bubbly. Cut each slice into three.
Divide the soup between four bowls and top with a piece of the cheesy toast, serving any extra cheesy toast alongside.
Get ahead: Make the whole soup the day ahead; the flavours will only intensify over time.
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