North African Chickpea Soup

Stir in the garlic and sauté until fragrant, then add the tomato paste and harissa, cooking for one minute to develop the flavors.

Ingredients

Cooking Oil

3 cloves of Garlic

30 mL of Tomato Paste

15 mL of Harissa

Equipment

Stock Pot

Slowly pour in the stock or water while stirring to incorporate the flavor base. Add the chickpeas and bring the mixture to a boil.

Ingredients

950 mL of Stock

475 mL of Water

475 mL of Chickpeas

Equipment

Stock Pot

Reduce the heat to a simmer. Add the pasta and cook according to the package instructions until al dente.

Ingredients

240 mL of Pasta

Equipment

Stock Pot

If using rice noodles, soak them in a shallow dish with hot water for 10-15 minutes until softened, then add them to the soup just before serving.

Ingredients

Water

115 g of Rice Noodles

Equipment

Shallow Dish

Serving Dish

Stir in the spinach and cook for one minute until wilted. Remove from heat, adjust seasoning with salt, and stir in the fresh lemon juice.

Ingredients

700 mL of Spinach

2½ mL of Salt

15 mL of Lemon Juice

Equipment

Stock Pot

Serve the soup hot, accompanied by crusty bread.

Ingredients

1 piece of Crusty Bread

Equipment

Serving Dish