Chickpea Harissa Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons extra-virgin olive oil
- 1large yellow onion, diced (about ½ cup)
- 1large carrot, diced (about ¼ cup)
- Kosher salt
- 6garlic cloves, peeled and thinly sliced
- 1tablespoon ground cumin
- 1 to 2tablespoons harissa, or to taste
- 2(14-ounce) cans chickpeas
- 2tablespoons lemon juice
- Honey, to taste (optional)
- Toppings (optional): More lemon juice, celery, celery leaves, herbs (cilantro, parsley, mint), capers, pitted olives, croutons or bread crumbs, soft-boiled egg
Nutritional analysis per serving (4 servings)
393 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 10 grams sugars; 15 grams protein; 610 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
- Step 2
Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.
- Soup can be made 3 days in advance.
Private Notes
Comments
Where does one buy harissa?
This was very good. I started with 2 cups dried chickpeas, cooked them with a few bay leaves in the Instapot, then transferred with cooking liquid to the carrot (4)/onion/harissa mixture. Added a can of chicken broth, another c water, 1/2 c rice, and some slivered kale and simmered for about 30 min. Served with parsley, cilantro, celery leaves (really good!), capers, and green olives on the side.
It’s soup. You don’t need to measure onions.
This was so incredibly good! I didn't bother with the toppings, and it was easy, super flavorful, and healthy. 5 stars in my book. Adding to my regular rotation. I used harissa powder (not paste). If you don't live near a grocery store that sells North African foods, it's easy to make your own. Just do a web search for a harissa powder recipe; get as close as you can with the ingredients you have, and it'll turn out great.
Added extra harissa, extra lemon, stock instead of water. Then blended ~1/3 of the soup until smooth before returning to pot to give it some body. Finished with Greek yogurt, avocado, chopped parsley, drizzle of olive oil. Delicious.
It's snowing...again! So today is a clean out the fridge and freezer soup making extravaganza...I'm going to see how many soups I can make to enjoy, share and stow away for the rest of the winter. For this soup, I am planning to swirl in a container of spicy hummus for creaminess, add a package of baby kale/spinach/chard because I love beans and greens, some castelvetrano olives and crumbled feta for topping, and I'll baptize the croutons lurking in the freezer with this gorgeous soup!
Advertisement