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Moroccan Harissa Chickpea and Carrot Broth
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • knife
  • cutting board

Ingredients
  

  • 4 cups vegetable broth
  • 2 cans chickpeas, drained and rinsed
  • 4 medium carrots, sliced into rounds
  • 2 tablespoons harissa paste
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat a large pot over medium heat. Add the diced onion and cook until it softens. Stir in the minced garlic and cumin, then cook for one minute more.
  • Add the sliced carrots and harissa paste. Stir to coat the carrots evenly. Pour in the vegetable broth and bring the mixture to a gentle boil.
  • Reduce the heat and simmer for 15 minutes until the carrots turn tender. Add the chickpeas and salt. Continue simmering for 5 minutes to warm the chickpeas through.
  • Ladle the soup into bowls. Top each serving with chopped cilantro and serve with lemon wedges on the side.

Notes

Simmer the carrots just until tender to keep some bite in the broth. If the harissa seems mild, stir in an extra teaspoon before serving. Leftovers thicken slightly the next day, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, knife, cutting board