African Chickpea Soup Recipes

Steps:

• In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

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.

Steps:

• In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.