Spicy Harissa Aubergine Chickpea Soup Recipes

SPICY HARISSA AUBERGINE PIE

Spicy harissa aubergine pie image

Make this veggie bake filled with lentils, sweet potato, feta and aubergine for an easy family meal. You can freeze any leftovers

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 1h35m

Yield Serve 4-6

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
2 aubergines, cut into chunks
2 red onions, finely sliced
2 large garlic cloves, crushed
2 tbsp rose harissa paste
1 tbsp ground coriander
400g can cherry tomatoes
250g pouch cooked puy lentils
100g pitted green olives
1 small bunch parsley, finely chopped
1.3kg sweet potatoes, peeled and cut into 3cm chunks
100g feta, crumbled

Steps:

Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.
Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.
Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.
Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 25 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

CHICKPEA HARISSA SOUP

Chickpea Harissa Soup image

When the day calls for soup but your schedule doesn't, look to an assertive ingredient that doesn't require hours of simmering to extract flavor. Harissa, a North African chile paste, packs a punch right out of the jar (brands range in heat levels, though, so adjust quantity to taste). Dump in 2 cans of chickpeas: The starchy, seasoned liquid thickens the soup quickly. Besides that, additional vegetables and toppings you want to add are up to you: Soup should bend to your life, not the opposite.

Provided by Ali Slagle

Categories dinner, lunch, weekday, beans, soups and stews, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 large yellow onion, diced (about 1/2 cup)
1 large carrot, diced (about 1/4 cup)
Kosher salt
6 garlic cloves, peeled and thinly sliced
1 tablespoon ground cumin
1 to 2 tablespoons harissa, or to taste
2 (14-ounce) cans chickpeas
2 tablespoons lemon juice
Honey, to taste (optional)
Toppings (optional): More lemon juice, celery, celery leaves, herbs (cilantro, parsley, mint), capers, pitted olives, croutons or bread crumbs, soft-boiled egg

Steps:

Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 12 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 14 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 609 milligrams, Sugar 10 grams

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