Spicy North African Vegetable Soup With Chickpeas Recipes

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

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato

Yield 8-10 servings

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

African Curried Coconut Soup with Chickpeas image

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley

Steps:

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

SPICY AFRICAN PEANUT SOUP WITH CHICKPEAS

Spicy African Peanut Soup With Chickpeas image

After searching on zaar for a similar soup with no success, I found this gem on the cook's recipes website. I can't wait to make a batch for the cold autumn nights we've been having! The type of broth you use is up to you, but I'll be using veggie broth to make this soup vegetarian. You can use creamy peanut butter for a smooth texture or crunchy for a bit of extra bite. Enjoy!

Provided by Hadice

Categories Yam/Sweet Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 sweet potato, peeled and diced
2 garlic cloves, crushed
8 cups vegetable broth
1 cup long grain rice, uncooked
1 teaspoon ground thyme
1/2 teaspoon ground cumin
1 (24 ounce) jar tomato-based salsa
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 cup zucchini, diced
2/3 cup crunchy peanut butter
crushed peanuts (to garnish)

Steps:

Heat oil in a large saucepan; saute onion until translucent. Add sweet potato and garlic;cook, stirring occasionally, about 5 minutes.
Add broth, rice, thyme and cumin; stir. Bring to a boil, reduce heat, cover and simmer until rice is tender (18 to 20 minutes).
Add salsa, garbanzos and zucchini; cook until zucchini is tender, about 10 minutes. Add peanut butter; stir.
Heat thoroughly, ladle into bowls and top with peanuts.
Serve immediately.

Nutrition Facts : Calories 270.9, Fat 10.8, SaturatedFat 1.7, Sodium 633.1, Carbohydrate 37.1, Fiber 5.4, Sugar 4.9, Protein 9.2

NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS

North African Vegetable Soup With Chickpeas image

Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!

Provided by MarissaB

Categories Beans

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 quarts water
2 cups cooked chickpeas
1 cinnamon stick
1 tablespoon extra virgin olive oil
6 garlic cloves, thickly sliced
1/2 teaspoon chili pepper flakes
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrot
2 1/2 cups coarsely chopped unpeeled sweet potatoes
2 cups bite-size cauliflower florets
1 teaspoon turmeric
3 cups coarsley chopped mustard greens
2 tablespoons dried basil
1 teaspoon sea salt

Steps:

Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls.
While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender.
Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired.
Ladle hot soup into bowls and serve.

Nutrition Facts : Calories 201.1, Fat 3.4, SaturatedFat 0.5, Sodium 688.7, Carbohydrate 37.7, Fiber 8, Sugar 5.2, Protein 6.9

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