North African Chickpea Soup

5 steps · 45 min total

1. 01

   Sauté Aromatics

   In a large soup pot, add the 1 tablespoon canola oil, 1 small onion, and 1 stalk celery. Cook over medium-low heat until the vegetables are translucent.
2. 02

   Add Garlic

   Stir in the 3 cloves garlic and sauté for another minute or so, until you can smell its aroma.
3. 03

   Simmer Soup Base

   Add the 3 tablespoons tomato paste and 2 tablespoons harissa to the pot. Cook for about 1 minute, then slowly pour in the 4 cups water, stirring constantly to dissolve the paste into the liquid.

   Add the 14 ounces chickpeas and bring the soup to a boil. Once it's boiling, reduce the heat to a gentle simmer.

4. 04

   Cook Rice Noodles

   If using rice noodles, prepare them right before serving to keep them from getting mushy in the hot soup. Place a handful of rice noodles in a shallow dish and cover them with hot water. Let them soften for 10-15 minutes, then drain.
5. 05

   Finish and Serve

   Just before serving, taste the soup and adjust the seasoning as needed. Keep in mind that some ingredients can contribute salt, so it's best to season at the end.

   Stir in the 1/2 package spinach leaves; they'll wilt quickly, in about 1 minute. Once the soup is off the heat, stir in the 1 tablespoon fresh lemon juice. Serve with the prepared rice noodles and some crusty bread.