Best North African Vegetable Soup With Chickpeas Recipes

NORTH AFRICAN VEGETABLE SOUP

Steps:

• In a soup pot, saute the onions and celery in the oil until onions are translucent.
• Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
• Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
• Add the zucchini and vermicelli and simmer for about 5 minutes longer.
• Mix in the chick peas, lemon juice, and salt and pepper.
• Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

CHICKPEA HARISSA SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, carrot and a pinch of salt, and sauté, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, 1 minute. Stir in the harissa and cook until fragrant, 1 minute.
• Add the chickpeas and their liquid. Fill a can with water, and add that to the pot as well. Season with salt, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the chickpeas are warmed and the flavors have come together, about 10 minutes. Turn off the heat and stir in the lemon juice. Now taste it: Add salt, water (if too thick), honey (if too spicy), and/or harissa (if not spicy enough) to your liking. Serve hot, with whichever toppings you like.