Description
This North African Chickpea Soup takes less than 30 minutes to prepare, is packed with flavor, and easy on the waistline. It has become a go-to favorite! The main spices in this beautiful soup are harissa, coriander, cinnamon, and sumac. #healthyveganrecipes #chickpeasoup #harissa #northafricanrecipes #danielfastcompliant #danielfastrecipes #lowfat #glutenfree #soyfree #nutfree
Ingredients
Units
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- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp sumac
- 3 Tbsp harissa powder or seasoning
- 6 cups low sodium vegetable broth (or stock)
- 2-15oz cans chickpeas drained and rinsed
- 1 small pinch saffron (optional)
- 4-6 cups fresh kale (okay to use swiss chard, collard greens, bok choy or a combo), finely chopped
- Fresh cilantro or parsley and lemon zest for garnish
- Salt to taste
Instructions
- 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.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Large pot with lid
- Cooking spoon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: North African