Spicy Harissa Chickpea Soup

$This soup shines with its simple, hearty ingredients. The main star is the chickpeas. You will need two cans of chickpeas, which is about three cups in total. Rinse and drain them well. They add protein and texture to the soup. Next, we have fresh vegetables. You will need one medium onion, three cloves of garlic, one medium carrot, and one red bell pepper. Chop them finely. They bring color and flavor to the dish. The soup also needs vegetable broth. Use four cups of broth for a rich taste. You can also use water if you prefer. Don't forget about canned diced tomatoes. A 14 oz can works well, and you should include the juices for extra flavor. Finally, we have the harissa paste. You will need one tablespoon of harissa paste, but feel free to add more if you like heat. Harissa is a North African chili paste that adds depth and spice. You will also use ground cumin and ground coriander. Each adds one teaspoon to the mix. These spices enhance the soup's overall flavor. When serving your soup, consider fresh cilantro for garnish. Just sprinkle some leaves on top for a fresh touch. You can also add lemon wedges on the side. A squeeze of lemon brightens the flavors and adds a nice zing. For a complete meal, pair the soup with crusty bread. A slice of sourdough or a warm baguette works perfectly. You can dip it right into the soup for a cozy experience. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the finely diced onion. Sauté the onion for about 5 minutes. You want it to be soft and see-through. Next, add the minced garlic. Stir in the harissa paste, ground cumin, and ground coriander. Cook this mixture for 1-2 minutes. You’ll know it’s done when it smells great. Now, it’s time to add the diced carrots and red bell pepper. Stir them in well with the onion mix. Sauté the vegetables for about 5 minutes. They should start to soften a bit. This step builds a rich flavor base for your soup. Pour in the vegetable broth next. Then, add the canned diced tomatoes, including their juices, and the drained chickpeas. Stir everything together and bring it to a strong boil. Once you see bubbles, reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes. This helps all the flavors mix well. Just before you serve, fold in the fresh spinach. Stir until it wilts. Finally, taste your soup and add salt and black pepper as needed. Enjoy your hearty soup hot! You can adjust the heat by changing the amount of harissa paste. If you like it mild, use less than one tablespoon. For a kick, add more! You can also try spices like paprika or cayenne for extra heat. These spices pair well with chickpeas and add a different flavor. Sautéing the onion and garlic builds a strong base for your soup. Heat the olive oil until it shimmers, then add the onion. This step makes all the difference! Cook until the onion is soft and clear. When you add the carrots and bell peppers, keep stirring. This helps them cook evenly and stay tasty. Serving matters! Use rustic bowls to make your soup look great. Top each bowl with fresh cilantro and a sprinkle of diced veggies for color. Add a slice of crusty bread on the side. This gives a satisfying crunch and makes the meal hearty. A lemon wedge brightens the flavor, so don’t skip it! Pro Tips Adjust the Spice Level: Feel free to modify the amount of harissa paste to suit your heat preference. Start with less and add more as needed to avoid overwhelming the soup. Enhance the Flavor: For deeper flavor, consider adding a splash of balsamic vinegar or a teaspoon of smoked paprika while sautéing the vegetables. Make it Creamy: To add a creamy texture, blend a portion of the soup with an immersion blender, or stir in a dollop of coconut milk right before serving. Perfect Pairing: This soup pairs excellently with a side of crusty bread or a fresh salad, making it a complete and satisfying meal. {{image_4}} This spicy harissa chickpea soup is both vegan and gluten-free. To ensure it fits these diets, use vegetable broth. Most store-bought broths are safe, but always check the label. For a creamier texture, you can add coconut milk. This gives a nice twist while keeping it dairy-free. You can swap chickpeas for other legumes like black beans or lentils. Each has its flavor and texture. If you want to use seasonal vegetables, try zucchini in summer or butternut squash in fall. These swaps make the soup fresh and fun. You can change the flavors to reflect different cuisines. For a Middle Eastern twist, add sumac or za’atar. If you want a spicy kick, mix in some cayenne or chili flakes. You can even try using different types of harissa, like a green version, for a unique taste. These changes bring new life to this classic soup. To keep your Spicy Harissa Chickpea Soup fresh, store it in the fridge. Use an airtight container. The soup lasts about 3 to 4 days in the refrigerator. Make sure it cools down before sealing it up. For longer storage, you can freeze the soup. Pour it into freezer-safe containers. Leave some space at the top for expansion. This soup can stay good for up to 3 months in the freezer. Just thaw it overnight in the fridge before reheating. When you’re ready to enjoy your soup again, you have a few options. You can reheat it on the stove. Pour it into a pot over medium heat. Stir often until it’s hot. This method keeps the texture nice. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it for a few minutes, stirring halfway through. To boost the flavor upon reheating, add a splash of fresh lemon juice or a sprinkle of cilantro. This little trick brightens up the taste. Harissa paste is a spicy mix from North Africa. It combines chili peppers, garlic, and spices. This blend packs a punch with heat and flavor. You can use harissa in many dishes, like soups, stews, and marinades. It adds warmth and depth to your meals. Yes, you can make this soup ahead of time. This soup tastes even better after resting. To store it, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to five days. If you want to freeze it, use a freezer-safe container. It will last for about three months. Just remember to thaw it in the fridge before reheating. This soup pairs well with many sides. Here are some great options: - Crusty bread for dipping - Fresh salad for a light touch - Rice or quinoa for added heartiness - Yogurt to cool down the spice Feel free to mix and match these sides to suit your taste! In this blog post, I shared how to make Spicy Harissa Chickpea Soup. You learned about key ingredients like chickpeas, harissa paste, and spices. I guided you through each step, from sautéing to simmering, to ensure rich flavor. I also gave tips for custom spice levels and delicious serving ideas. Don’t forget the variations for different diets and easy storage tips. Now, grab your ingredients and enjoy a warm bowl of soup that bursts with flavor!$

A flavorful and spicy chickpea soup with harissa, perfect for a comforting meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

3 cups chickpeas, rinsed and drained
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon harissa paste
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups vegetable broth
14 oz canned diced tomatoes, including juices
1 medium carrot, peeled and diced
1 medium red bell pepper, diced
2 cups fresh spinach, roughly chopped
2 tablespoons olive oil
to taste salt and freshly ground black pepper
for garnish fresh cilantro leaves
for serving lemon wedges

Instructions

In a large pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Incorporate the minced garlic, harissa paste, ground cumin, and ground coriander into the pot. Stir and cook for an additional 1-2 minutes, until the mixture is fragrant.
Next, add the diced carrots and red bell pepper into the pot. Stir well to combine and continue sautéing for approximately 5 minutes until the vegetables begin to soften.
Pour in the vegetable broth and then add the canned diced tomatoes along with their juices, followed by the drained chickpeas. Stir to combine and bring the mixture to a vigorous boil.
Once boiling, reduce the heat to low. Cover the pot and allow the soup to simmer gently for 20-25 minutes, which will help the flavors beautifully meld together.
Shortly before serving, fold in the fresh spinach and let it wilt, stirring it into the soup. Taste and adjust the seasoning with salt and freshly ground black pepper as desired.
Serve the soup hot, garnished with fresh cilantro leaves and accompanied by lemon wedges for squeezing over the top for a burst of freshness.

Notes

For an appealing presentation, serve in rustic bowls and top with extra cilantro and vegetable slices. Add crusty bread on the side.

Keyword chickpeas, harissa, soup, vegetarian