North African Chickpea Soup
This deeply aromatic North African chickpea soup delivers a bold, smoky heat from harissa balanced by the earthy sweetness of caramelized onions and garlic. Tender chickpeas and silky rice noodles soak up the spiced broth, while fresh spinach adds a bright, verdant finish. A crusty loaf on the side makes it a satisfying, soul-warming meal—effortless to prepare yet packed with layered flavors.
Ingredients
- canola oil1.0 tablespoon
- garlic3.0 cloves
- onion1.0 small
- celery leek1.0 stalk
- chickpeas14.0 ounces
- tomato paste3.0 tablespoons
- harissa2.0 tablespoons
- water4.0 cups
- a handful of rice noodles in1.0 package
- spinach leaves0.5 package
- lemon juice1.0 tablespoon
Nutrition
Directions
- 1
Heat the canola oil in a large pot over medium heat.
- 2
Finely chop the onion, garlic, and celery leek, then sauté them in the oil for 5 minutes until softened.
- 3
Stir in the tomato paste and harissa, cooking for 2 minutes to deepen the flavors.
- 4
Add the chickpeas and water, bring to a boil, then reduce heat and simmer for 20 minutes.
- 5
Break the rice noodles into shorter pieces and add them to the pot; cook for 5 minutes until tender.
- 6
Stir in the spinach leaves and cook for 2 minutes until wilted.
- 7
Remove from heat, stir in the lemon juice, and serve hot.
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