Spicy Chick Peas & Spinach
Submitted by RoseG
Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minHarissa, that fiery North African chili paste, turns humble chickpeas and spinach into something thrilling.
Carrots simmer until tender in broth spiked with the complex heat of harissa, then chickpeas and fresh spinach wilt into the mix for a soup that’s more stew than broth.
Spoon it over couscous or brown rice and let each diner add more harissa at the table to dial the heat up or down.
Kitchen Tips
- Start with ½ teaspoon harissa and add more to taste, it varies in heat level by brand
- Use canned chickpeas for speed or home-cooked for better texture and flavor
- Fresh spinach wilts down dramatically, so don’t skimp on the quantity
- Make a big batch and freeze in portions for quick healthy lunches
Ingredients
Directions
Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large pot and simmer until the vegetables are softened, about 20 minutes.
Add the chick peas, cilantro and spinach and simmer until the spinach is wilted.
Serve over brown rice or couscous.
Each diner can stir in a little more harissa to suit his or her own taste.
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