Chickpea Harissa Soup
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced (about 1/2 cup)
- 1 large carrot, diced (about 1/4 cup)
- Kosher salt
- 6 garlic cloves, peeled and thinly sliced
- 1 tablespoon ground cumin
- 1 to 2 tablespoons harissa, or to taste
- 2 (14-ounce) cans chickpeas
- 2 tablespoons 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 Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
392 calories; 16 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 13 grams dietary fiber; 9 grams sugars; 14 grams protein; 608 milligrams sodium
- 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.
- 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.