Chickpea Harissa Soup

🧂 Ingredients

• 2 tablespoons olive oil
• 1 white or yellow onion

  finely diced
• 2 medium carrots

  peeled and sliced
• 2 large garlic cloves

  minced
• 2 celery stalks

  thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons harissa paste
• 2 15 ounce cans chickpeas (not drained!)
• 3 cups vegetable broth
• 1/2 cup finely chopped cilantro
• 1/2 large lemon

  juiced
• 2 cups cooked Israeli or regular couscous

Instructions

• 1 Heat the olive oil in a large pot or Dutch oven [https://amzn.to/3XIpt3M] over
  medium heat. Add the onion and a generous pinch of salt. Cook, stirring often,
  until onion is slightly softened, about 8 minutes.
• 2 Add in the carrot, garlic, and celery and cook another 5 minutes, stirring
  often.
• 3 Add the spices: cumin, smoked paprika, harissa paste. Cook another minute or
  two, stirring often.
• 4 Add the chickpeas with their liquid and vegetable broth and reduce heat to low,
  cooking for 10 minutes until warmed through. Stir in the cilantro and lemon
  juice. Taste, adjusting for salt as needed. Depending on your broth, you may not
  need additional salt.
• 5 Divide the cooked couscous into 4 bowls and top with the chickpea soup.

Nutrition Info