Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cinnamon
  • 3 cups vegetable broth
  • 4 (14 ounce or 400 gram) cans chickpeas, (drained and rinsed)
  • 2 tablespoons tomato paste
  • 1 tablespoon lemon juice
  • 1 teaspoon harissa paste ((or to taste))
  • Salt & pepper, (to taste)
  • Chopped fresh parsley or cilantro, (for serving)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring it occasionally, until it becomes soft and translucent.
  • Stir in the garlic, cumin, paprika, and cinnamon. Sauté everything with the onion for about 1 minute, until very fragrant.
  • Stir in the broth, chickpeas, and tomato paste. Raise the heat and bring the mixture to a boil.
  • Lower the heat and let the mixture simmer, stirring occasionally, for about 20 minutes, until the chickpeas soften up a bit. You can add a bit of water if the liquid reduces too much.
  • Remove the pot from heat.
  • Blend about half of the soup, either using an immersion blender, or by carefully transferring it to a food processor or blender, then returning it to the pot.
  • Season the soup with lemon juice, harissa paste, salt, and pepper to taste. You can also place the pot back on the burner to reheat the soup if it has cooled down too much.
  • Ladle into bowls. Sprinkle with cilantro or parsley, if desired, and serve.