Moroccan Harissa And Chickpea Potage Soup Recipes

MOROCCAN SPICED CHICKPEA SOUP

Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN HARISSA AND CHICKPEA POTAGE (SOUP)

Moroccan Harissa and Chickpea Potage (Soup) image

This delicious Moroccan inspired soup-cum-stew is packed with flavour and is very filling. It is a very low 145 calories per serving, making it an ideal meal for anyone one following the 5:2 diet or Weight Watchers. The recipe was adapted from a recipe by a friend.

Categories Lunch, Main Dish, Snack, Soup, Starter

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 onion, peeled and finely diced (40 calories)
2 sticks of celery, trimmed and finely chopped (12 calories)
2 carrots, peeled and diced (50 calories)
1 x 400g tin of chopped tomatoes (75 calories)
1 x 400g tin of chickpeas, drained (380 calories)
600mls vegetable stock (20 calories)
1/2 lemon, juice of (5 calories)
1 1/2 teaspoons Bart's Harissa spice mix (8 calories)
fresh coriander or parsley for garnish

Steps:

Put a tablespoon of the vegetable stock into a large saucepan and fry the onion, celery and carrots gently for 10 minutes until softened, stirring frequently.
Add the remaining ingredients, except the coriander and/or parsley, stir well and put a lid on the pan, then simmer for 8 to 10 minutes over a low heat.
Adjust the seasoning and serve in warmed bowls with fresh coriander and/parsley as a garnish and hot flat breads or pitta breads.

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