SPICY CHICKPEA SOUP
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.

Heat in a soup pot or Dutch oven over medium heat:

  • 2 tablespoons olive oil

When hot, add and cook, stirring, until softened, 6 to 8 minutes:

  • 1 onion, chopped

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)

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

Bring to a boil, then reduce the heat, partially cover, and simmer for 15 minutes. Stir in:

  • 1 cup packed baby spinach

Simmer 2 minutes more. Place in each bowl:

  • 2 tablespoons uncooked fine bulgur or couscous (6 to 8 tablespoons total)

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)
Own a physical copy? Find this recipe on page 87.

Stocks and Soups