Hot chickpea soup

Hot chickpea soup

86 ratings

Martin, IT developer


„My absolute favorite dish to make during fall and winter. The piquant harissa combined with the vegetables infuses this soup with a truly restorative quality.“

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
250 g
chickpeas (cooked, drained)
400 g
canned tomatoes (chopped)
250 g
cherry tomatoes
2
carrots
3 stalks
celery
2
red onions
2
green onions
1
lemon
¼ bunch
mint
¼ bunch
cilantro
500 ml
water
1 tsp
turmeric
1 tsp
cinnamon
1½ tsp
harissa chili paste
salt
pepper
Metric
Imperial
  • 250 g chickpeas (cooked, drained)
  • 400 g canned tomatoes (chopped)
  • 250 g cherry tomatoes
  • 2  carrots
  • 3 stalks celery
  • 2  red onions
  • 2  green onions
  • 1  lemon
  • ¼ bunch mint
  • ¼ bunch cilantro
  • 500 ml water
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1½ tsp harissa chili paste
  • salt
  • pepper

Utensils

  • large saucepan
  • hand blender
  • cutting board
  • knife

Enjoy with

Sauvignon Blanc
A light, aromatic Sauvignon Blanc, with a touch of residual sugar, offers a refreshing balance to the starchy chickpeas. The wine’s slight sweetness gently counteracts the spiciness of the dish and cleanses the palate.

Nutrition per serving

Cal
92
Protein
5g
Fat
2g
Carb
13g

Step 1/5

Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Quarter lemon. Roughly chop mint and cilantro.
  • 250 cherry tomatoes
  • 2 carrots
  • 3 stalks celery
  • 2 red onions
  • 2 stalks green onions
  • 1 lemon
  • ¼ bunch mint
  • ¼ bunch cilantro
  • cutting board
  • knife

Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Quarter lemon. Roughly chop mint and cilantro.

Step 2/5

In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.
  • 250 chickpeas
  • 500 ml water
  • large saucepan

In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.

Step 3/5

Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.
  • 400 canned tomatoes
  • 1 tsp turmeric
  • 1 tsp cinnamon
  •  tsp harissa chili paste
  • salt
  • pepper

Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.

Step 4/5

Using a hand blender, briefly puree soup to thicken it slightly.
  • hand blender

Using a hand blender, briefly puree soup to thicken it slightly.

Step 5/5

Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!
  • salt
  • pepper

Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!