Chickpeas are a staple of North Africa, and this chickpea soup recipe is a great way to enjoy them.
|Time||1 hour 45 minutes|
|Directions||Preheat oven to 425.
Combine onion and oil in the pie pan, cover tightly with aluminum foil, and bake for 15 minutes, until soft. Remove from oven and set aside.
Meanwhile, heat stock over high heat. When it boils, add chickpeas and again bring to boil. Reduce heat, cover, and simmer 25-30 minutes, until chickpeas are slightly tender. Stir in garlic, harissa, and spices, cover, and simmer for 40 minutes.
Stir in onion, cover, and simmer 15-20 minutes, until chickpeas are tender.
Place bread pieces in bowls and pour soup on top. Sprinkle with scallions and maybe a drizzle of olive oil and serve immediately.
Also try my recipe for Moroccan chickpea soup.
Adapted from The Mediterranean Vegan Kitchen, by Donna Klein (read my review).
|Key to abbreviations and conversions|