Spicy Harissa Chickpea Soup Flavorful and Warm Delight

ByJasmine
- 2 cans chickpeas, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced Chickpeas are the star of this soup. They add protein and texture. They make the soup hearty and filling. You can use canned chickpeas for ease. Just rinse and drain them well. Onion brings sweetness and depth to the dish. Dicing it allows it to cook fast and blend well. Cook it until it turns soft and clear. This usually takes about five minutes. Garlic adds a punch of flavor. Minced garlic releases its oils and aroma. It enhances the taste of the entire soup. Adding it after the onion is perfect timing. - Fresh cilantro - Lemon wedges Fresh cilantro gives a bright touch. It adds color and flavor at the end. Just sprinkle it on top before serving. Lemon wedges are great for squeezing on the soup. The acidity brightens the flavors. Just a bit of lemon juice can make a big difference. - Harissa paste - Ground cumin - Ground coriander Harissa paste brings the heat. This spicy mix of peppers is essential for flavor. You can adjust the amount based on how spicy you want it. Just one tablespoon adds a great kick. Ground cumin adds warmth and earthiness. It pairs well with the other spices. It creates a balanced flavor profile. Ground coriander offers a hint of citrus. It brightens the overall taste of the soup. Together, these spices create a rich and inviting flavor. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion. Sauté it for about 5 minutes until it becomes soft and clear. Next, add 3 minced garlic cloves. Stir them in for 1 to 2 minutes. This step makes your kitchen smell amazing! Then, mix in 1 tablespoon of harissa paste, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for another minute until the spices smell good. Now, add 1 diced carrot and 1 diced red bell pepper to the pot. Stir everything well, cooking for about 5 minutes. This helps the veggies soften. After that, pour in 4 cups of vegetable broth and add 1 can of diced tomatoes (with their juices). Don't forget to add the 2 rinsed and drained cans of chickpeas. Bring this mixture to a boil. Once it boils, lower the heat and cover the pot. Let the soup simmer for 20 to 25 minutes. When the soup is ready, stir in 2 cups of fresh spinach. It will wilt in no time! Taste your soup and add salt and pepper as needed. For a pop of color and flavor, serve it hot. Garnish with fresh cilantro and lemon wedges. Squeeze lemon over the soup for a bright finish! You can change the spice level by adding more or less harissa. If you prefer mild, start with a half tablespoon. Taste the soup as it cooks. You can also use smoked paprika or chili powder for extra flavor without heat. If you like a thicker soup, blend part of the chickpeas before adding them. This gives a creamy feel. For a brothier soup, add an extra cup of vegetable broth. Adjust to fit your taste. Prepare your ingredients ahead of time. Dice the onion and bell pepper the night before. Store them in the fridge for easy use. Use a sharp knife for fast chopping. A good technique is to use a rocking motion while cutting. This saves time and keeps your hands safe. Pro Tips Adjust the Spice Level: Start with a smaller amount of harissa paste and gradually add more to suit your heat preference. Use Fresh Herbs: Garnishing with fresh cilantro not only adds flavor but also enhances the presentation of the soup. Make it Creamy: For a creamier texture, blend a portion of the soup and then stir it back into the pot before serving. Serve with Bread: Pair this soup with crusty bread or pita for a hearty meal that complements the flavors perfectly. {{image_2}} You can add chicken or tofu to your soup for more protein. If you want chicken, use cooked, shredded chicken. It adds a nice texture and flavor. For tofu, choose firm tofu for a good bite. Just cube it and add it at the same time as the chickpeas. You can also use lentils instead of chickpeas. Lentils cook faster and add a different taste. Use about one cup of dried lentils. Rinse them well before adding to the pot. Try adding other vegetables to boost flavor and nutrition. Carrots and bell peppers work great, but feel free to get creative. Zucchini, kale, or even sweet potatoes can add depth. Just chop them up and toss them in when you add the broth. You can also experiment with different herbs. Fresh thyme or parsley can brighten the soup. A touch of fresh basil can give it a lovely twist, too. Add these herbs near the end of cooking for the best flavor. For vegan options, this soup is already a great choice. Use vegetable broth, and you are set! If you want a gluten-free version, check the broth label. Most vegetable broths are gluten-free, but it's good to double-check. You can also make low-sodium variations. Use low-sodium broth and skip added salt. This keeps the soup healthy while still being tasty. You can always adjust flavors with lemon juice for a tangy kick. Spicy Harissa Chickpea Soup lasts about four days in the fridge. To store it, let the soup cool at room temperature. Once cooled, pour the soup into an airtight container. This keeps it fresh and prevents spills. If you want to enjoy it later, label the container with the date. You can freeze this soup for up to three months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat the soup on the stove or in the microwave. Stir well to ensure even heating. For meal prep, divide the soup into individual portions. This makes it easy to grab a bowl for lunch or dinner. Pair the soup with crusty bread or a fresh salad for a full meal. You can also enjoy it with rice or couscous for added texture. Storing it in single servings helps you keep track of how much you have left. Yes, you can make this soup ahead of time. The flavors deepen when it sits. I recommend preparing it one day before serving. Store it in the fridge in an airtight container. It stays good for about 3 to 4 days. Just reheat it on the stove when you’re ready to enjoy. This soup pairs well with several tasty sides. Here are a few ideas: - Crusty bread for dipping - A fresh green salad - Rice or quinoa for added texture - Yogurt for a cool contrast These sides enhance the warm, spicy flavors of the soup. Yes, you can use dried chickpeas! Here’s how: - Soak them overnight in water. - Drain and rinse the chickpeas. - Cook them in boiling water for 1 to 2 hours until tender. Make sure to adjust the soup's cooking time. Add the chickpeas to the pot after the vegetables have softened. This way, they will blend well with the soup. This blog post covers every step for making a tasty spicy harissa chickpea soup. We explored the key ingredients, from chickpeas to spices. You learned how to prepare, build, and finish the soup. We shared tips for spice adjustments and options to suit your diet. Storing and freezing tips can help you enjoy it later. Embrace the flavors and customize it your way. Happy cooking!

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Warm up your kitchen with my Spicy Harissa Chickpea Soup that packs a flavorful punch! This delightful dish combines hearty chickpeas, aromatic spices, and fresh veggies to create a cozy bowl perfect for any day. Whether you want a quick weeknight meal or a comforting weekend treat, this recipe delivers. Let’s dive into the recipe and learn how to whip up this spicy delight that will leave you craving more!

Why I Love This Recipe

  1. Flavorful and Spicy: This soup is packed with bold flavors from the harissa and spices, making it a warm and comforting dish that excites the palate.
  2. Healthy Ingredients: With chickpeas, fresh vegetables, and spinach, this soup is not only delicious but also nutritious, offering a good source of protein and vitamins.
  3. Quick and Easy: Ready in just 35 minutes, this recipe is perfect for busy weeknights when you want something hearty without the fuss.
  4. Customizable: You can easily adjust the spice level and add your favorite vegetables, making this soup versatile for any taste preference.

Ingredients

List of Primary Ingredients

  • 2 cans chickpeas, rinsed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Chickpeas are the star of this soup. They add protein and texture. They make the soup hearty and filling. You can use canned chickpeas for ease. Just rinse and drain them well.

Onion brings sweetness and depth to the dish. Dicing it allows it to cook fast and blend well. Cook it until it turns soft and clear. This usually takes about five minutes.

Garlic adds a punch of flavor. Minced garlic releases its oils and aroma. It enhances the taste of the entire soup. Adding it after the onion is perfect timing.

Optional Garnishes

  • Fresh cilantro
  • Lemon wedges

Fresh cilantro gives a bright touch. It adds color and flavor at the end. Just sprinkle it on top before serving.

Lemon wedges are great for squeezing on the soup. The acidity brightens the flavors. Just a bit of lemon juice can make a big difference.

Spice Profile

  • Harissa paste
  • Ground cumin
  • Ground coriander

Harissa paste brings the heat. This spicy mix of peppers is essential for flavor. You can adjust the amount based on how spicy you want it. Just one tablespoon adds a great kick.

Ground cumin adds warmth and earthiness. It pairs well with the other spices. It creates a balanced flavor profile.

Ground coriander offers a hint of citrus. It brightens the overall taste of the soup. Together, these spices create a rich and inviting flavor.

Step-by-Step Instructions

Preparing the Base

First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion. Sauté it for about 5 minutes until it becomes soft and clear. Next, add 3 minced garlic cloves. Stir them in for 1 to 2 minutes. This step makes your kitchen smell amazing! Then, mix in 1 tablespoon of harissa paste, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for another minute until the spices smell good.

Building the Soup

Now, add 1 diced carrot and 1 diced red bell pepper to the pot. Stir everything well, cooking for about 5 minutes. This helps the veggies soften. After that, pour in 4 cups of vegetable broth and add 1 can of diced tomatoes (with their juices). Don’t forget to add the 2 rinsed and drained cans of chickpeas. Bring this mixture to a boil. Once it boils, lower the heat and cover the pot. Let the soup simmer for 20 to 25 minutes.

Final Touches

When the soup is ready, stir in 2 cups of fresh spinach. It will wilt in no time! Taste your soup and add salt and pepper as needed. For a pop of color and flavor, serve it hot. Garnish with fresh cilantro and lemon wedges. Squeeze lemon over the soup for a bright finish!

Tips & Tricks

Spice Adjustments

You can change the spice level by adding more or less harissa. If you prefer mild, start with a half tablespoon. Taste the soup as it cooks. You can also use smoked paprika or chili powder for extra flavor without heat.

Consistency Tips

If you like a thicker soup, blend part of the chickpeas before adding them. This gives a creamy feel. For a brothier soup, add an extra cup of vegetable broth. Adjust to fit your taste.

Quick Prep Hacks

Prepare your ingredients ahead of time. Dice the onion and bell pepper the night before. Store them in the fridge for easy use. Use a sharp knife for fast chopping. A good technique is to use a rocking motion while cutting. This saves time and keeps your hands safe.

Pro Tips

  1. Adjust the Spice Level: Start with a smaller amount of harissa paste and gradually add more to suit your heat preference.
  2. Use Fresh Herbs: Garnishing with fresh cilantro not only adds flavor but also enhances the presentation of the soup.
  3. Make it Creamy: For a creamier texture, blend a portion of the soup and then stir it back into the pot before serving.
  4. Serve with Bread: Pair this soup with crusty bread or pita for a hearty meal that complements the flavors perfectly.

Variations

Protein Substitutes

You can add chicken or tofu to your soup for more protein. If you want chicken, use cooked, shredded chicken. It adds a nice texture and flavor. For tofu, choose firm tofu for a good bite. Just cube it and add it at the same time as the chickpeas.

You can also use lentils instead of chickpeas. Lentils cook faster and add a different taste. Use about one cup of dried lentils. Rinse them well before adding to the pot.

Flavor Enhancements

Try adding other vegetables to boost flavor and nutrition. Carrots and bell peppers work great, but feel free to get creative. Zucchini, kale, or even sweet potatoes can add depth. Just chop them up and toss them in when you add the broth.

You can also experiment with different herbs. Fresh thyme or parsley can brighten the soup. A touch of fresh basil can give it a lovely twist, too. Add these herbs near the end of cooking for the best flavor.

Diet-Specific Adjustments

For vegan options, this soup is already a great choice. Use vegetable broth, and you are set! If you want a gluten-free version, check the broth label. Most vegetable broths are gluten-free, but it’s good to double-check.

You can also make low-sodium variations. Use low-sodium broth and skip added salt. This keeps the soup healthy while still being tasty. You can always adjust flavors with lemon juice for a tangy kick.

Storage Info

Refrigeration Guidelines

Spicy Harissa Chickpea Soup lasts about four days in the fridge. To store it, let the soup cool at room temperature. Once cooled, pour the soup into an airtight container. This keeps it fresh and prevents spills. If you want to enjoy it later, label the container with the date.

Freezing Instructions

You can freeze this soup for up to three months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge. Reheat the soup on the stove or in the microwave. Stir well to ensure even heating.

Meal Prep Ideas

For meal prep, divide the soup into individual portions. This makes it easy to grab a bowl for lunch or dinner. Pair the soup with crusty bread or a fresh salad for a full meal. You can also enjoy it with rice or couscous for added texture. Storing it in single servings helps you keep track of how much you have left.

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. The flavors deepen when it sits. I recommend preparing it one day before serving. Store it in the fridge in an airtight container. It stays good for about 3 to 4 days. Just reheat it on the stove when you’re ready to enjoy.

What can I serve with Spicy Harissa Chickpea Soup?

This soup pairs well with several tasty sides. Here are a few ideas:

  • Crusty bread for dipping
  • A fresh green salad
  • Rice or quinoa for added texture
  • Yogurt for a cool contrast

These sides enhance the warm, spicy flavors of the soup.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas! Here’s how:

  • Soak them overnight in water.
  • Drain and rinse the chickpeas.
  • Cook them in boiling water for 1 to 2 hours until tender.

Make sure to adjust the soup’s cooking time. Add the chickpeas to the pot after the vegetables have softened. This way, they will blend well with the soup.

This blog post covers every step for making a tasty spicy harissa chickpea soup. We explored the key ingredients, from chickpeas to spices. You learned how to prepare, build, and finish the soup. We shared tips for spice adjustments and options to suit your diet. Storing and freezing tips can help you enjoy it later.

Embrace the flavors and customize it your way. Happy cookin

- 2 cans chickpeas, rinsed and drained - 1 medium onion, diced - 3 cloves garlic, minced Chickpeas are the star of this soup. They add protein and texture. They make the soup hearty and filling. You can use canned chickpeas for ease. Just rinse and drain them well. Onion brings sweetness and depth to the dish. Dicing it allows it to cook fast and blend well. Cook it until it turns soft and clear. This usually takes about five minutes. Garlic adds a punch of flavor. Minced garlic releases its oils and aroma. It enhances the taste of the entire soup. Adding it after the onion is perfect timing. - Fresh cilantro - Lemon wedges Fresh cilantro gives a bright touch. It adds color and flavor at the end. Just sprinkle it on top before serving. Lemon wedges are great for squeezing on the soup. The acidity brightens the flavors. Just a bit of lemon juice can make a big difference. - Harissa paste - Ground cumin - Ground coriander Harissa paste brings the heat. This spicy mix of peppers is essential for flavor. You can adjust the amount based on how spicy you want it. Just one tablespoon adds a great kick. Ground cumin adds warmth and earthiness. It pairs well with the other spices. It creates a balanced flavor profile. Ground coriander offers a hint of citrus. It brightens the overall taste of the soup. Together, these spices create a rich and inviting flavor. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion. Sauté it for about 5 minutes until it becomes soft and clear. Next, add 3 minced garlic cloves. Stir them in for 1 to 2 minutes. This step makes your kitchen smell amazing! Then, mix in 1 tablespoon of harissa paste, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for another minute until the spices smell good. Now, add 1 diced carrot and 1 diced red bell pepper to the pot. Stir everything well, cooking for about 5 minutes. This helps the veggies soften. After that, pour in 4 cups of vegetable broth and add 1 can of diced tomatoes (with their juices). Don't forget to add the 2 rinsed and drained cans of chickpeas. Bring this mixture to a boil. Once it boils, lower the heat and cover the pot. Let the soup simmer for 20 to 25 minutes. When the soup is ready, stir in 2 cups of fresh spinach. It will wilt in no time! Taste your soup and add salt and pepper as needed. For a pop of color and flavor, serve it hot. Garnish with fresh cilantro and lemon wedges. Squeeze lemon over the soup for a bright finish! You can change the spice level by adding more or less harissa. If you prefer mild, start with a half tablespoon. Taste the soup as it cooks. You can also use smoked paprika or chili powder for extra flavor without heat. If you like a thicker soup, blend part of the chickpeas before adding them. This gives a creamy feel. For a brothier soup, add an extra cup of vegetable broth. Adjust to fit your taste. Prepare your ingredients ahead of time. Dice the onion and bell pepper the night before. Store them in the fridge for easy use. Use a sharp knife for fast chopping. A good technique is to use a rocking motion while cutting. This saves time and keeps your hands safe. Pro Tips Adjust the Spice Level: Start with a smaller amount of harissa paste and gradually add more to suit your heat preference. Use Fresh Herbs: Garnishing with fresh cilantro not only adds flavor but also enhances the presentation of the soup. Make it Creamy: For a creamier texture, blend a portion of the soup and then stir it back into the pot before serving. Serve with Bread: Pair this soup with crusty bread or pita for a hearty meal that complements the flavors perfectly. {{image_2}} You can add chicken or tofu to your soup for more protein. If you want chicken, use cooked, shredded chicken. It adds a nice texture and flavor. For tofu, choose firm tofu for a good bite. Just cube it and add it at the same time as the chickpeas. You can also use lentils instead of chickpeas. Lentils cook faster and add a different taste. Use about one cup of dried lentils. Rinse them well before adding to the pot. Try adding other vegetables to boost flavor and nutrition. Carrots and bell peppers work great, but feel free to get creative. Zucchini, kale, or even sweet potatoes can add depth. Just chop them up and toss them in when you add the broth. You can also experiment with different herbs. Fresh thyme or parsley can brighten the soup. A touch of fresh basil can give it a lovely twist, too. Add these herbs near the end of cooking for the best flavor. For vegan options, this soup is already a great choice. Use vegetable broth, and you are set! If you want a gluten-free version, check the broth label. Most vegetable broths are gluten-free, but it's good to double-check. You can also make low-sodium variations. Use low-sodium broth and skip added salt. This keeps the soup healthy while still being tasty. You can always adjust flavors with lemon juice for a tangy kick. Spicy Harissa Chickpea Soup lasts about four days in the fridge. To store it, let the soup cool at room temperature. Once cooled, pour the soup into an airtight container. This keeps it fresh and prevents spills. If you want to enjoy it later, label the container with the date. You can freeze this soup for up to three months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat the soup on the stove or in the microwave. Stir well to ensure even heating. For meal prep, divide the soup into individual portions. This makes it easy to grab a bowl for lunch or dinner. Pair the soup with crusty bread or a fresh salad for a full meal. You can also enjoy it with rice or couscous for added texture. Storing it in single servings helps you keep track of how much you have left. Yes, you can make this soup ahead of time. The flavors deepen when it sits. I recommend preparing it one day before serving. Store it in the fridge in an airtight container. It stays good for about 3 to 4 days. Just reheat it on the stove when you’re ready to enjoy. This soup pairs well with several tasty sides. Here are a few ideas: - Crusty bread for dipping - A fresh green salad - Rice or quinoa for added texture - Yogurt for a cool contrast These sides enhance the warm, spicy flavors of the soup. Yes, you can use dried chickpeas! Here’s how: - Soak them overnight in water. - Drain and rinse the chickpeas. - Cook them in boiling water for 1 to 2 hours until tender. Make sure to adjust the soup's cooking time. Add the chickpeas to the pot after the vegetables have softened. This way, they will blend well with the soup. This blog post covers every step for making a tasty spicy harissa chickpea soup. We explored the key ingredients, from chickpeas to spices. You learned how to prepare, build, and finish the soup. We shared tips for spice adjustments and options to suit your diet. Storing and freezing tips can help you enjoy it later. Embrace the flavors and customize it your way. Happy cooking!

Spicy Harissa Chickpea Soup

A flavorful and spicy chickpea soup with harissa, perfect for a warm meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 cans chickpeas, rinsed and drained
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14 oz)
  • 1 medium carrot, diced
  • 1 red bell pepper diced
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lemon wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, harissa paste, ground cumin, and ground coriander. Cook for another 1-2 minutes until fragrant.
  • Add the diced carrots and red bell pepper to the pot, stirring to combine. Sauté for about 5 minutes until the vegetables begin to soften.
  • Pour in the vegetable broth and add the canned diced tomatoes (with their juices) and drained chickpeas. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
  • Just before serving, stir in the fresh spinach until wilted. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and a wedge of lemon for squeezing over the soup.

Notes

Adjust the harissa paste based on your spice preference.
Keyword chickpeas, harissa, soup, spicy, vegetarian

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