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You are here: Home / Soups / Moroccan Style Spiced Chickpea & Harissa Soup

Moroccan Style Spiced Chickpea & Harissa Soup

September 6, 2013 by Laura Scott 26 Comments

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I have managed to create two fantastic soups this week out of a need to use up some bits and pieces that have been lurking in both fridge and freezer, the first is this Moroccan style spiced chickpea and harissa soup closely followed by soup number two next week. It must be the onset of Autumn, the fresher air and noticeably shorter evenings although I did manage to sit in a pub garden until close to midnight last night.

spiced chickpea

After an evening of enjoying friends’ company and several bottles of wine, this soup hits the spot perfectly. It has spice, carbs and a little heat of chilli. I will settle happily for this satisfying and sleep inducing soup. It will be closely followed by a farewell to summer soup, lots of wistful thoughts about summer and the busy term I have lined up. (News to follow)

spiced chickpea

 

spiced chickpea
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Moroccan style spiced chickpea & tomato soup

A spiced and warming Autumnal soup.
Course Soup, Vegetarian
Cuisine Middle Eastern
Keyword harissa soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Laura Scott

Ingredients

  • 2 tbsp Olive oil
  • 1 Onion finely chopped finely chopped
  • 2 Cloves of garlic finely chopped
  • 2 Sticks of celery finely chopped
  • 1 Carrot peeled & finely chopped
  • 1/2 tsp Turmeric
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Rosemary finely chopped
  • 1 tbsp Harissa paste
  • 450 g Tinned chickpeas drained and rinsed under cold water
  • 450 g Tinned chopped tomatoes
  • 500 ml Hot vegetable stock
  • 1/2 bunch Coriander roughly chopped
  • Salt & pepper to taste

Instructions

  1. 1. Fry the onion, garlic, celery & carrot in the olive oil in a saucepan until the vegetables start to soften (5 mins approx),
  2. 2. Add in the Harissa, the spices and cooked chickpeas, frying for a further 2 minutes,
  3. 3. Pour in the chopped tinned tomatoes and the hot stock, bring to the boil,
  4. 4. Turn the soup to a steady simmer and cook for a further 15 minutes,
  5. 5. Remove the soup from the heat and add in the chopped coriander and seasoning
  6. 6. Serve with bread/pittas/flatbreads.

 

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Related

Filed Under: Main dishes, Snacks and starters, Soups, Speedy Suppers, Vegetable dishes, Vegetarian dishes Tagged With: Carrots, celery, Chickpea, chopped tomtatoes, coriander., garlic, Harissa, Moroccan, olive oil, Soup, Tomato, vegetable stock, vegetarian

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Comments

  1. Camilla @FabFood4All says

    September 6, 2013 at 10:30 pm

    Yummy, just love the look of this soup, perfect now Autumn is just around the corner. Thank you for entering Credit Crunch Munch:-)

    Reply
    • Laura Scott says

      September 7, 2013 at 8:20 am

      Thanks Camilla, yes I am back into my soup making again, great for a quick lunch or tea šŸ™‚

      Reply
  2. Caroline Taylor says

    September 7, 2013 at 4:00 pm

    This sounds so good, perfect for a warming lunch!

    Reply
    • Laura Scott says

      September 7, 2013 at 8:52 pm

      It really is good and the spice certainly has a good warm hot to it. Just perfect for Autumn time šŸ™‚

      Reply
  3. Choclette says

    September 7, 2013 at 7:13 pm

    That soup sounds so delicious, I can almost smell it from here – wish it was here šŸ˜‰

    Reply
    • Laura Scott says

      September 7, 2013 at 8:50 pm

      Oh thanks Choclette, really good of you to say so. Shall I send you some over?!

      Reply
  4. Charlotte @charlottekdiary says

    September 7, 2013 at 8:45 pm

    Well, I can vouch for how delicious this recipe is. Thank you Laura – it went down a storm!

    Reply
    • Laura Scott says

      September 7, 2013 at 8:51 pm

      Wow, that is fantastic to hear Charlotte. Really pleased!

      Reply
  5. Chris says

    September 8, 2013 at 12:19 pm

    This soup sounds really lovely. I love the spicy kinds of food. I guess, that might come in handy in the months to come.

    Reply
    • Laura Scott says

      September 9, 2013 at 1:48 pm

      I think you are right Chris, spicy food always good once the sun has gone!

      Reply
  6. kellie@foodtoglow says

    September 9, 2013 at 3:13 am

    Pretty photo! I make something very similar for my cancer nutrition groups, but with a harissa and yogurt mix on the side to stir in as desired. It is a wonderful combination of flavours, and pleasingly filling too. Sitting in a beer garden until midnight? Decadent! I hope you have a few more such evenings. It was gorgeous yesterday but had to switch on the fire for the first time in many months. It has been a good summer x

    Reply
    • Laura Scott says

      September 9, 2013 at 1:49 pm

      I know Kellie, what a good summer. I just knew that would be the last time we would be sitting outside the pub so made the most of it. It is a lovely and filling soup and I have now mastered the art of cooking chickpeas without it taking 4 hours!

      Reply
  7. Sarah says

    September 9, 2013 at 1:35 pm

    It’s definitely getting cooler in the evenings… and dark earlier too. A bowl of your soup sounds like just the thing to cheer up an autumn evening.

    Reply
    • Laura Scott says

      September 9, 2013 at 1:52 pm

      I have really noticed the chill at night and am already missing the long summer evenings but will have to slowly adapt to this Autumnal coolness by making loads more soup. Although my next one is a goodbye to summer post soup šŸ™‚

      Reply
  8. Andrea Mynard says

    September 9, 2013 at 1:09 pm

    Just back into soupmaking too – used up some roast squash in soup last night and spiced it up with coriander, cumin and chilli. Something about the dip in temperature makes me crave spice too. Love the look of your soup – this could be next on my list.

    Reply
    • Laura Scott says

      September 9, 2013 at 1:50 pm

      Oh thanks Andrea, those flavours will be used so much over the next few months. I eat far more spicy food in cold weather!

      Reply
  9. Anneli (Delicieux) says

    September 9, 2013 at 2:55 pm

    I love soup that has a kick! This sounds utterly yummy and lovely and filling too. So economical whilst packing a powerful taste. Thanks for entering this into Four Seasons Food x

    Reply
  10. Kate Veggie Desserts says

    September 12, 2013 at 9:01 pm

    This looks absolutely lovely!

    Reply
    • Laura Scott says

      September 15, 2013 at 10:20 am

      Thanks Kate šŸ™‚

      Reply
  11. Elizabeth says

    September 29, 2013 at 8:26 am

    These are always the best kinds of soups, I think, the ones made out of bits and bobs. Thank you for sharing with the No Waste Food Challenge and Credit Crunch Munch!

    Reply
  12. Elisa says

    May 23, 2015 at 9:32 am

    This looks and sounds delicious! I love Moroccan food and can’t wait to try it.. Thank you!

    Reply

Trackbacks

  1. No Waste Food Challenge: Part 2 – Savoury says:
    July 18, 2014 at 7:46 pm

    […] efficient use of a pork roast! *** Moroccan Style Spiced Chickpea & Tomato Soup by Laura at How to Cook Good Food Laura has combined bits and pieces lurking in her fridge and freezer into this deliciously exotic […]

    Reply
  2. Credit Crunch Munch – September 2013 Round Up says:
    July 18, 2014 at 7:47 pm

    […] at How To Cook Good Food has created this spiced and warmingĀ Moroccan Style Spiced Chickpea & Tomato Soup using bits […]

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  3. Middle Eastern Spiced Camp Fire Chickpeas says:
    September 19, 2014 at 9:02 am

    […] Pesto Dressing by Fuss free Flavours (vegetarian) Chicken & Paprika Crostini by Cook Sister Moroccan Style Spiced Tomato & Chickpea Soup by How to Cook Good Food (vegetarian) Lime & Coriander Hummus by Maison Cupcake (vegetarian) […]

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  4. Four Seasons Food September Round Up – Sliding Into Autumn | Delicieux says:
    July 8, 2016 at 4:39 am

    […] Moroccan Style Spiced Chickpea & Tomato Soup by Laura from How to Cook Good Food […]

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  5. Beetroot fennel seed & orange soup says:
    October 6, 2016 at 1:58 pm

    […] definitely re-entering the soup making world again, especially after having demonstrated my Moroccan spiced chickpea harissa soup at Fantastic British food festivals last weekend. As much as I adore the summer, Autumn comes a […]

    Reply

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I'm Laura. Private chef, supper club host and cookery tutor.

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