Spicy Chickpea Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, thinly sliced
• Hide ingredients for 2 tablespoons Harissa I or store-bought harissa paste 1 2 tablespoons Harissa I or store-bought harissa paste (opens in new tab) 2 tablespoons Harissa I or store-bought harissa paste
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup olive oil
  • 3 tablespoons sweet paprika
  • 2 teaspoons smoked hot paprika
  • 2 garlic cloves, minced or grated on a rasp grater
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Olive oil

  Sub-recipe steps

  1. Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
  2. Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
  3. The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
  4. It will keep, covered and refrigerated, for up to 3 months.
  5. About ¾ cup
  6. When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
  7. Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.
• 1 teaspoon sweet paprika, plain or smoked
• 1 teaspoon ground cumin
• ¾ teaspoon salt (less if using salted stock)
• (¼ teaspoon red pepper flakes or ½ teaspoon Urfa, Aleppo, or Marash chile flakes)
• 4 cups vegetable or chicken stock or broth
• One 15-ounce can chickpeas, drained and rinsed, or 1 ½ to 2 cups cooked chickpeas
• 1 cup packed baby spinach
• 2 tablespoons uncooked fine bulgur or couscous (6 to 8 tablespoons total)
• (Chopped parsley or cilantro)