This North African Chickpea Soup has become a new "go-to" meal for my family. It packs a good amount of flavor, checks the boxes on nutritional density, is satisfying, and takes less than 30 minutes to prepare.
This soup could be a lunch entrée or a light dinner that will leave you satisfied without feeling overly stuffed.
The main seasoning is harissa—a spice commonly used in the North African countries of Libya, Tunisia, Algeria, and Morocco.
Little did I know or appreciate how many different harissa powders and pastes there are. Some are Daniel Fast Compliant, while others are not due to added oil.
Let me share some background on the harissa confusion I had.
When I first made this recipe, I used a bottle of harissa powder in my pantry four years past the expiration date. It was a store-brand version that packs a good amount of heat, but it was stale. I then ordered a harissa powder from one of my (now) favorite online stores that I started using during the pandemic quarantine. This brand of harissa powder is mild, but buried deep in the ingredients list has oil, so it's not compliant for our fast. Sadly, neither are any of the harissa pastes I found.
But the winner is what Sersie used during one of our cook & chat... girls' night in! which is the McCormick brand harissa seasoning. It packs heat and flavor.
A special thanks to Marie for sharing a version of this recipe. ❤️
North African Chickpea Soup has 11 key ingredients:
- Yellow onion
- Ground coriander
- Ground cinnamon
- Harissa powder or seasoning
- Low sodium vegetable broth
- Fresh cilantro or parsley
How to Prepare North African Chickpea Soup
- Preheat a large pot over medium heat. Add onion and dry (or water) sauté for 4 to 5 minutes until lightly browned.
- Add garlic and spices, and stir until well combined. Cook for 1 minute. It should smell amazing!
- Add in low sodium vegetable broth and chickpeas. Bring soup to a gentle boil, and then add kale or other dark leafy greens and saffron (if using). Carefully stir to incorporate, cover the pot, and turn off the heat to allow greens to wilt. The greens will be al dente—cooked but firm when you bite into them.
- Garnish with fresh cilantro or parsley and lemon zest, and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze this soup for up to 4 months.Print
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