"It's BEAN DAY today!!! I never mentioned how much I love beans (of all sorts shapes and colours), but I do, so much that there's a new post on my blog aaaaaalll about beans, with some tips, info, recipes (like this harissa chickpea soup) and fun facts. Like did you know that it seems in ancient Greece minor officials were elected through a bean game. They would put one white bean and many black beans in a pot. Whoever picked the white bean got the job."
Harissa Chickpea Soup
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Recipe Intro From talesofakitchen
This gorgeous soup takes lentil soup to another level. Love the addition of harissa.
Ingredients for harissa paste
6 sun dried tomato halves
1 garlic clove
1 TBSP apple cider vinegar
4 TBSP olive oil
1 TBSP cumin seeds
1 tsp smoked paprika
1/2 tsp chili flakes
pinch sea salt
Ingredients for soup
1 red onion, finely minced
3-4 TBSP coconut oil
4 garlic cloves, finely sliced
1 carrot, chopped into small cubes
1 beetroot, chopped into small cubes
2 cans of tomatoes
2 cans of chickpeas
5 cups water
2 TBSP vegetable stock powder
3 slices of preserved lemon (optional), finely minced
Ingredients for fresh herb sauce
2 handfuls of parsley, stalks and all
1 handful coriander, stalks and all, without the root
1 garlic clove
2 TBSP roughly chopped red onion
1/2 cup olive oil
sea salt and black pepper, to taste
Method
First, make the harissa paste. Add all the ingredients to a mortar and pestle and work that magic until you get a paste. Taste it and congratulate yourself. You just made harissa from scratch! You can say by-bye to store bought jars and preservatives. Now set it aside (for now) and make the soup.
Cook the onion in few tablespoons of coconut oil, until it becomes translucent.
Add the garlic to the onion and cook for a couple of minutes.
Add the harissa paste to the onion and garlic. Mix well and cook for another 3-4 minutes, stirring and making sure the garlic doesn’t burn.
Add the diced carrot and beetroot. Mix and cook for 2-3 minutes.
Add the canned tomatoes (if using whole ones, give them a squeeze to roughly break them apart), the chickpeas, water, stock powder and preserved lemon. Give everything a good mix, cover and bring to a boil. Lower the heat and cook for about 20 minutes, simmering.
While your soup is becoming all gorgeous, make the fresh herbs sauce. Add all the ingredients to a food processor and blitz for about a minute, until you get a chunky sauce. Use it to top the soup and store the leftovers in the fridge.