Spicy Chickpea Soup
- 10m Prep Time
- 25m Cook Time
- 40m Ready In
5 ½ cups; 3 to 4 servings This is an extraordinarily easy and nourishing soup that gets much of its flavor from spicy harissa paste. If using store-bought harissa, keep in mind that the heat level can vary wildly. Sample a little bit of it and add to taste.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, thinly sliced
- 1 2 tablespoons Harissa I or store-bought harissa paste (opens in new tab)
- 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)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, thinly sliced
- 1 2 tablespoons Harissa I or store-bought harissa paste
- 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)
Let's Cook
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Step 1.
Heat in a soup pot or Dutch oven over medium heat: 2 tablespoons olive oil
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Step 2.
When hot, add and cook, stirring, until softened, 6 to 8 minutes: 1 onion, chopped
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Step 3.
Stir in and cook 1 minute more: 4 garlic cloves, thinly sliced; 2 tablespoons Harissa I or store-bought harissa paste; 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)
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Step 4.
Add: 4 cups vegetable or chicken stock or broth; One 15-ounce can chickpeas, drained and rinsed, or 1 ½ to 2 cups cooked chickpeas
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Step 5.
Bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes. Stir in: 1 cup packed baby spinach
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Step 6.
Simmer 2 minutes more. Place in each bowl: 2 tablespoons uncooked fine bulgur or couscous (6 to 8 tablespoons total)
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Step 7.
Bring the soup to a rolling boil, then remove from the heat and ladle the soup over the bulgur or couscous and let sit 5 minutes before eating. If desired, garnish with: (Chopped parsley or cilantro)