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Chickpea Harissa Soup

Ali Slagle
  • 30 minutes
  • Serves 3 to 4

INGREDIENTS

3 tbsp

extra-virgin olive oil

1

large yellow onion, diced (about 1/2 cup)

1

large carrot, diced (about 1/4 cup)

Kosher salt

6

garlic cloves, peeled and thinly sliced

1 tbsp

ground cumin

1

to 2 tablespoons harissa, or to taste

2 14 ounce cans

chickpeas

2 tbsp

lemon juice

Honey, to taste (optional)

Toppings (optional): More lemon juice, celery, celery leaves, herbs (cilantro, parsley, mint), capers, pitted olives, croutons or bread crumbs, soft-boiled egg