Moroccan Harissa Chickpea and Vegetable Soup
Equipment
- Large Pot
- Knife
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 4 cups frozen mixed vegetables
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens.
- Stir in the minced garlic, harissa paste, and cumin. Cook for one minute until the spices become fragrant.
- Add the frozen mixed vegetables, chickpeas, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
- Taste and season with salt and black pepper. Ladle the soup into bowls, top with chopped parsley, and serve with lemon wedges on the side.
Notes
Simmer just until the vegetables reach tenderness so they keep some bite. Start with one tablespoon of harissa and add more at the end if you want extra heat. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Ladle
Cuisine: Moroccan
Equipment: Large Pot, Knife, Ladle