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North African Chickpea Soup

North African Chickpea Soup

By Francesco Rizzo
0’ Prep time
45’ Cook time
45’ Total time
578 Calories
4 Serving

Summary

Need a dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? North African Chickpea Soup could be a super recipe to try. For $2.11 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 373 calories, 9g of protein, and 6g of fat each. 1 person has tried and liked this recipe. It is perfect for Autumn. Only a few people really liked this African dish. A mixture of canolan oil, spinach leaves, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 63%. Similar recipes are North African Chickpean and Kale Soup, North African Chickpean and Kale Soup, and North African Fish Soup.
Francesco Rizzo 0 Followers

Step by Step

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Step 1

In a large soup pot add the oil, onions and celery. Cook over medium low heat until translucent. Add the garlic and saute until fragrant. Add the tomato paste and harissa. Cook a minute then add the water or stock slowly while stirring to combine the flavor paste in the pot with the liquids. Throw in the chickpeas and bring to a boil. As soon as it reaches a boil, reduce heat to a simmer.
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Step 2

Add the pasta and cook according to the package directions. My suggestion is that if you are using fresh pasta, give it a rinse under tap water to remove the starch before adding it to the soup. It might make the broth cloudy. If using rice noodles add them right before serving to prevent overcooked mushy noodles. To “cook” rice noodles place them in a shallow dish and cover with hot water for 10-15 minutes to soften.
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Step 3

Just before serving taste for seasoning, adjust to your taste. Adding too much salt earlier on could make things too salty because some of the ingredients can bring a lot of salt to the pot. Then add the spinach, it will only take a minute to shrink into nearly nothing, but it is sure a powerhouse vegetable that amps up the nutrition in this meal quickly and without fuss. A squeeze of fresh lemon juice after it has been taken off the heat will add a nice bright flavor to perk up those dreary dark days of winter. Enjoy with some crusty bread. A meal you can feel good about, filling yet light.

Ingredient

  • Garlic
    Garlic
    3 cloves
  • Tomato Paste
    Tomato Paste
    3 tbsps
  • Rice Vermicelli
    Rice Vermicelli
    1 package
  • Canned Chickpeas
    Canned Chickpeas
    396.89 grams
  • Onion
    Onion
    1 small
  • Vegetable Stock
    Vegetable Stock
    940 milliliters
  • Canola Oil
    Canola Oil
    1 tbsp
  • Red Wine Vinegar
    Red Wine Vinegar
    1 tbsp
  • Leek
    Leek
    1 stalk
  • Spinach
    Spinach
    0.5 packages
  • Chili Paste
    Chili Paste
    2 tbsps

Nutrition Facts

View nutrition facts
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