Indulge in a culinary journey with our diverse collection of chickpea harissa soup recipes, each offering a unique blend of flavors and textures. From the classic Moroccan harira soup, a hearty and flavorful dish packed with chickpeas, lentils, and tender lamb, to the vibrant Algerian cherchem, a spicy and aromatic soup brimming with chickpeas, vegetables, and traditional Algerian spices, our recipes cater to a wide range of preferences. Discover the delightful Tunisian lakhmir b'hamd, a comforting and flavorful soup featuring chickpeas, tomatoes, and delicate vermicelli noodles, or embark on a taste adventure with the Libyan bamya b'tamatem, a tantalizing soup that combines the goodness of chickpeas, okra, and tomatoes in a rich and flavorful broth. Each recipe promises an explosion of flavors, capturing the essence of North African cuisine and offering a delightful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
HARISSA-BRAISED CHICKPEAS WITH FETA
Steps:
- In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
- Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
- When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.
LABLABI (TUNISIAN CHICKPEA SOUP)
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It's earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
Provided by Melissa Clark
Categories soups and stews, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
- As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.
- Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
- Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like.
- When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.)
- In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
- Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
- To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
LABLABI (TUNISIAN CHICKPEA SOUP)
This soup is served for breakfast in Tunisia. If you can, use homemade chicken stock, it is far superior to the store bought kind.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine stock, chickpeas, harissa, cumin, and salt in a large pot. Bring to a boil over medium-high heat, reduce temperature, and simmer for 15 minutes. Taste and adjust seasoning if necessary.
- Divide bread, chopped parsley, cilantro, and capers between 4 soup bowls. Scoop an egg from the shell into each bowl, pour soup on top, and drizzle with olive oil.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 30 g, Cholesterol 186.7 mg, Fat 14 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 2.9 g, Sodium 1770.7 mg, Sugar 1.3 g
SPICY HARISSA, AUBERGINE & CHICKPEA SOUP
Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
Provided by Good Food team
Categories Lunch, Soup
Time 50m
Number Of Ingredients 7
Steps:
- Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.
Nutrition Facts : Calories 157 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
Tips:
- Use dried chickpeas: Dried chickpeas are more flavorful and economical than canned chickpeas. If you use dried chickpeas, be sure to soak them overnight or for at least 8 hours before cooking.
- Roast the chickpeas: Roasting the chickpeas before adding them to the soup gives them a nutty flavor and crispy texture.
- Use a good quality harissa paste: Harissa paste is the key ingredient in this soup, so be sure to use a good quality paste. Look for a paste that is made with fresh chili peppers, cumin, coriander, and garlic.
- Add vegetables: This soup is a great way to use up leftover vegetables. Add any vegetables that you like, such as carrots, celery, zucchini, or spinach.
- Serve with crusty bread or pita: This soup is delicious served with crusty bread or pita. You can also top the soup with a dollop of yogurt or a sprinkle of fresh herbs.
Conclusion:
This chickpea harissa soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor and is sure to warm you up on a cold day. So next time you're looking for a quick and easy soup recipe, give this chickpea harissa soup a try.
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